¼ Cup Olive Oil
1 Cup Potatoes-¼” diced
1 Cup Onions-sliced
1 Tbsp. Fresh Garlic-sliced thinly
½ Cup Roasted Red Peppers-cut into 1” long thin strips
4 Tbsp. Fresh Basil-torn into small pieces
4 Eggs-whisked in a bowl until even yellow and smooth
2 Tbsp. Parmesan Cheese-grated
Salt, Black Pepper To Taste
Heat oven to 400°f. Heat an 8” non-stick, oven safe (no plastic handles) frypan over medium high heat. Add olive oil, potatoes and onions. Cook stirring occasionally for about 4 minutes until lightly browned and softened. Add the garlic, roasted peppers and basil, cook for 30 seconds.
Pour in eggs and briefly stir with a wooden spoon to evenly incorporate the vegetables into the eggs. Place pan in oven and bake for about 5 minutes just until eggs are set and firm at center. Loosen edges and bottom of frittata with a rubber spatula. Place plate over top of fry pan and carefully but quickly invert the pan over to allow the frittata to come out of the pan. Garnish plate with additional roasted peppers, grated Parmesan cheese, and basil. Enjoy!