Farmhouse Frittata - cooking recipe

Ingredients

2 tablespoons olive oil
20 ounces simply potatoes refrigerated diced potatoes with onions
1 zucchini, chopped
1/2 cup chopped red bell pepper
1 teaspoon seasoning salt, divided
1/4 teaspoon garlic pepper seasoning
6 eggs
1/4 cup milk
1 cup shredded cheddar cheese

Preparation

Heat oil in 12-inch nonstick skillet over medium-high heat until hot.
Add potatoes, zucchini, bell pepper, 1/2 teaspoon seasoned salt, and pepper. Cook and stir 2 minutes.
Reduce heat to low, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon salt. Pour over vegetables.
Cook over low heat, covered, 10 minutes, or until eggs are nearly set.
Heat broiler.
If skillet has plastic handle, wrap with foil before placing in oven. Broil frittata 2 minutes or until top is set and browned.
Sprinkle with cheese; broil 1 minute longer until cheese is melted.
Cut into wedges to serve.