Potato And Broccoli Frittata

• 4 c. frozen or fresh chopped broccoli
• 2 potatoes, sliced
• 4 Tbsp. olive oil or cooking oil
• 1/2 c. finely chopped red or green bell pepper
• 2 small cloves garlic
• 12 eggs
• 1 c. grated Parmesan cheese (fresh)
• 1/2 c. water
• 1 tsp. dried basil, crushed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. grated fresh Parmesan

1. In large skillet, cook potato slices, uncovered, in hot oil for 5 minutes or until just tender, turning occasionally.
2. Add onion, pepper and garlic.
3. Cook until onion is tender.
4. Add thawed broccoli; reduce heat and cook, covered, for 5 minutes more.
5. Beat together eggs, cheese, water, basil, salt and pepper.
6. Pour over vegetables in skillet.
7. Cook over medium-low heat for 5 to 6 minutes.
8. As eggs set, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portion to flow underneath.
9. Continue cooking and lifting edge until mixture is almost set.
10. (The surface will be moist.) Remove from heat.
11. Cover and let stand for 3 to 4 minutes or until top is set.
12. Sprinkle with cheese.
13. Cut into wedges; serve from the skillet.

broccoli, potatoes, olive oil, red or, garlic, eggs, parmesan cheese, water, basil, salt, pepper, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914853 (may not work)