Ingredients:
4 tbsps. Extra Virgin Olive Oil
6 Sweet Peppers (Assorted colors)
5 Red Potatoes (Par boiled and cut in to 1/2 in cubes)
6 Eggs
1/4 cup Milk
5 Strips of Bacon (Chopped raw and fried)
1/2 cup shredded Cheddar Cheese
Salt and Pepper
Fresh Chopped Herbs (Optional)
Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add sweet peppers and salt (to taste) and sautee until peppers are softened, about 3 minutes. Add potatoes, a little bit more oil and cook an additional 3 minutes. Beat eggs, milk, salt/pepper and herbs together. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
Sprinkle cheese and bacon over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven and slide frittata onto a serving plate. Cut into wedges. Serves 4 hungry people.
(The guests at the inn that I cooked this for absolutely loved it! Enjoy!)
