Pepper, Onion and Potato Frittata

Makes 10 servings

2    GARLIC CLOVES
1    SMALL ONION, HALVED
1    MEDIUM RED BELL PEPPER,
      QUARTERED, CORED AND SEEDED
1    SMALL TO MEDIUM RUSSET POTATO
      (4 TO 6 OUNCES), PEELED AND
      HALVED, RESERVED IN COLD WATER
1    OUNCE PARMESAN CHEESE
3    TEASPOONS OLIVE OIL, DIVIDED
½   TEASPOON KOSHER SALT, DIVIDED
¼   TEASPOON FRESHLY GROUND
       BLACK PEPPER, DIVIDED
12   LARGE EGGS, BEATEN

Nutritional information per serving
(based on 10 servings):
Calories 127 (56% from fat) • carb. 5gpro. 9g • fat 8g • sat. fat 3gchol. 225mg • sod. 248mg calc. 73mg • fiber 1g

1. Preheat oven to 350°F.
2. Insert the chopping blade into the work bowl of the
food processor. With the unit running on High, drop
the garlic through the feed tube and process to finely
chop.
3. Keeping the garlic in the bowl, remove the chopping
blade and insert the medium slicing disc. Slice the
onion and pepper on High. Remove vegetables and
reserve. Slice the potato on High; remove and
reserve in cold water.
4. Remove the slicing disc, and insert the fi ne shredding
disc. Shred the Parmesan on High; reserve.
5. Place a 10-inch, oven-safe, nonstick skillet* over
medium heat. Add 2 teaspoons of the olive oil and
swirl the pan to coat the surface evenly. Once oil is
hot, add the garlic, onion and pepper, with a pinch
each of the salt and pepper; sauté until softened,
about 6 to 8 minutes. Remove and reserve.
6. Add the remaining teaspoon of oil to the pan.
Remove the potatoes from the water and dry well on
a towel. Add to the pan with 2 pinches each of the
salt and pepper. Sauté until tender and edges are
browned, about 6 minutes.
7. Once potatoes have browned, add the onion/pepper
mixture back to the pan, stir to combine, then top
with the eggs, remaining salt and pepper and
shredded Parmesan. Leave skillet on the heat so that
the bottom and sides of the frittata begin to set,
about 6 minutes. Place skillet into oven and bake
until the top of the frittata is golden and puffed,
about 20 to 25 minutes.
8. Carefully remove skillet from oven and invert onto a
cutting board. Cut the frittata and serve immediately.

*If not using a nonstick pan, coat the
pan with a nonstick cooking spray
before adding the eggs. Once the
vegetables are sautéed, stir them
into beaten eggs and add to the
coated pan.