• 1 bell pepper, chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 potatoes, diced
  • 12 eggs
  • 1 teaspoon salt
  • 4 cranks fresh ground pepper
  • 1 tablespoon grated parmesan
  • 3 tablespoons olive oil


1. In an omelette pan, saute onions, pepper and garlic in olive oil for 5 minutes. Add potatoes. Sprinkle all with salt and pepper. Continue to cook until potatoes are soft.

2. In mixing bowl, lightly beat eggs with salt and pepper. Pour egg mixture over vegetables in the omelette pan. Sprinkle with cheese. Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown.

3. Using a plate if necessary, flip frittata. Cook until eggs are cooked through. Serve warm or at room temperature.
Serves 8

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Submitted 10/1/05.
Submitted By: Meryl
Frittata la Mamma