Potato and Red Pepper Frittata

Photo Courtesy of MarthaStewart.com

Ingredients:

1 tablespoon olive oil

1/2 medium onion, thinly sliced

1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips

2-3 russet potatoes (about 1 pound), peeled and cut into thin slices

Coarse salt and ground pepper

8 large eggs

2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary

Directions:

1.       Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.

2.       Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.

3.       In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.  Serve the frittata as is, with salsa, or wrapped in a flour tortilla.

Grocery Item	Weekly Sale at Econo Foods (1/13/13-1/19/13)
Potatoes	Red potatoes (3 lb. bag) on sale for $1.69
Onions	Yellow Onions (3 lb. bag) on sale for $1.99

Grocery Item	Weekly Sale at Cub Foods (1/13/13-1/19/13)
Onions	Sweet yellow onions on sale for $0.99/lb.
Peppers	Sweet mini peppers (1 lb. bag) on sale for $2.88