Ingredients

• 1 potato, peeled (cut into about 1/4-inch cubes)
• 2 tablespoons oil
• 1 tablespoon butter
• 1 large red bell pepper, seeded and chopped
• 6 green onions, chopped (can use more or less green onion, or use 1 large yellow onion, chopped)
• 1 tablespoon minced fresh garlic (or to taste)
• 1 pinch dried oregano
• 8 large eggs
• 3 tablespoons whipping cream (or use half and half)
• salt and pepper
• 2 cups grated cheddar cheese (can use more or less)

Instructions

1. Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.

2. Heat oil and butter in a large oven-proof skillet over medium heat.

3. Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.

4. Add in the cooked potatoes and saute for 1 minute.

5. In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).

6. Sprinkle the top with grated cheddar cheese.

7. Set the oven to broil.

8. Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.

9. Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.

10. Delicious!