Vegetable Frittata

• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1 garlic clove, minced
• 3 tablespoons olive oil, divided
• 2 medium red potatoes, cooked and cubed
• 1 small zucchini, cubed
• 6 large eggs
• 1/2 teaspoon salt
• Pinch pepper

1. Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside.
2. In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes.
3. In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.

onion, green pepper, sweet red pepper, garlic, olive oil, red potatoes, zucchini, eggs, salt, pepper

Taken from www.tasteofhome.com/recipes/vegetable-frittata/ (may not work)