Frittata

This was my first attempt at a frittata! After making it I realized how versatile they are. I kept seeing them in my recipe books, but I wasn't really sure what they were. They sounded good, but seemed a bit complicated. As it turns out, they're not. Ms. Betty Crocker helped me create this one. Sorry there's no picture. Maybe next time. :)


Frittata
4 or 5 eggs
1/4 c mozzarella cheese
1 T butter
1 c chopped peppers (red or green)
1/2 c chopped onions
1 small red potato, thinly sliced
Sea salt
Freshly ground pepper
Garlic powder
Dried dill


Beat eggs, pepper, and salt in a bowl until well blended. Stir in the mozzarella cheese and set aside. Melt butter in a oven safe skillet (we used a cast iron skillet) over medium heat on the stove. Saute peppers, onions, and potato sliced in melted butter. Season with sea salt, pepper, garlic powder, and dill. Once the onions and potatoes are tender, pour egg and cheese mixture over vegetables. Cover the skillet, and cook for 8-10 minutes. Turn oven to broiler setting with the rack set in the top position. Place skillet on rack and cook for 2 minutes, or until the top of the frittata is golden brown. Flip the frittata out of the pan and cut into pie slices. Serve immediately with ketchup or salsa, if desired.