A frittata is an Italian version of an omelet. It is robust and cooked in a heavy skillet over low heat until firm. It is left open-faced, not folded, and served in wedges. A frittata is a great way to use up left over veggies. You can use whatever vegetables you like, but this version uses potatoes and peppers.
1 Tbsp. olive oil, butter or margarine
8 oz. red-skinned potatoes, thinly sliced
½ cup sliced onion
½ yellow bell pepper, thinly sliced
½ red bell pepper, thinly sliced
Freshly ground pepper
2 ¼ cups finely shredded parmesan cheese
Note: If you don't like peppers, you can use any veggies you like. We often throw in zucchini, asparagus, steamed broccoli, and/or seeded and diced tomatoes. If you want to add tomatoes, though, add them at the same time you pour in the eggs (so they don't overcook).