Vegetable Frittata

• 2 large (8 oz. each) baking potatoes, scrubbed and sliced thin (4 c.)
• 2 Tbsp. olive oil
• 2 medium size onions, halved lengthwise and cut in thin wedges (3 c.)
• 1 medium size red bell pepper, cored, seeded and cut in thin strips
• 1 c. frozen green peas, thawed
• 8 large eggs
• 1 tsp. salt
• 1/2 tsp. hot pepper sauce

1. Adjust shelves to divide oven in thirds.
2. Heat oven to 450u0b0. Grease 2 jelly roll pans and one 8-inch square baking dish.
3. Toss potato slices with 1 tablespoon of oil; spread in a single layer in 1 jelly roll pan.
4. Toss onions and bell pepper with remaining tablespoon of oil.
5. Spread in a single layer in other jelly roll pan.
6. Bake both pans 12 to 15 minutes, stirring once, until vegetables are just tender.

baking potatoes, olive oil, onions, red bell pepper, frozen green peas, eggs, salt, hot pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702661 (may not work)