South Western Frittata

Note from Cheri: The Idaho Potato Commission was kind enough to share this recipe with us. A frittata is kind of a cross between an omelette and quiche (minus the crust). Very versatile, the fritatta makes a wonderful breakfast, lunch or even light dinner entree.

2 medium (8 ounces) Idaho Potatoes, peeled, diced (2 cups potatoes) 2 T vegetable oil 1 medium onion, diced 1 red or green bell pepper, seeded and diced 1 clove garlic, minced or pressed 1 cup corn 8 large eggs 1 cup shredded Monterey Jack cheese 2 T finely chopped cilantro or parsley 1/2 tsp. salt 1/4 tsp. black pepper

Serves 4-6 In a large non-stick skillet, heat oil over medium heat. Add potatoes, onion, pepper and garlic. Cook, stirring occasionally for about 8 minutes or until potatoes are almost cooked. Stir in corn. In a medium bowl, whisk together eggs, shredded cheese, cilantro or parsley, and salt and pepper. Pour over the potatoes in the skillet. Lower heat and cook uncovered for about 10 minutes or until egg mixture is almost set. Pre-heat broiler. Place skillet under broiler, about 6 to 8 inches from the heat source. Cook for 1-2 minutes or until eggs are set on top. Serve with crusty bread and a green salad. For spicier versions substitute hot pepper Monterey Jack cheese for regular and serve with salsa.