Vegetable Frittata

Ingredients
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 eggs
1/2 teaspoon salt
Pinch pepper

Directions
In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2
tablespoons of oil until the vegetables are tender.
Remove vegetables with a slotted spoon; set aside.
In the same skillet over medium heat, lightly brown potatoes in remaining oil.
Add vegetable mixture and zucchini; simmer for 4 minutes.
In a bowl, beat eggs, salt and pepper; pour over vegetables.
Cover and cook for 8-10 minutes or until eggs are nearly set.
Broil 6 in. from the heat for 2 minutes or until eggs are set on top.
Cut into wedges.
Yield: 4-6 servings.