Vegetable Frittata

Here's another one we (meaning, Brett and I, the girls-not so much!)really liked!!
Vegetable Frittata

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 Tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 eggs
1/2 tsp salt
pinch pepper

In a 10-inch ovenproof skillet, saute onion, peppers and garlic in 2 Tbsp oil until the veggies are tender. Remove veggies with a slotted spoon; set aside. In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; simmer for 4 minutes. in a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 inches from the heat for 2 minutes or until eggs are set on top. Cut into wedges. Makes 4-6 servings.

**note: There is a variation on this recipe - omit zucchini and add 1/2 cup salsa. I also tossed some grated cheddar cheese on top at the end and it was great. We loved this recipe, so it will be added to my "regulars" recipe folder.