Potato, Red Pepper And Cheese Frittata - cooking recipe

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)

Preparation

Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
Heat oil and butter in a large oven-proof skillet over medium heat.
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.
Add in the cooked potatoes and saute for 1 minute.
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!).
Sprinkle the top with grated cheddar cheese.
Set the oven to broil.
Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
Delicious!