Vegetable Frittata

Preparation time: 20 minutes
Cooking time: 18-20 minutes

2 tablespoons vegetable oil
2 medium (8 ounce) potatoes, peeled and diced into 1/2-inch cubes (2 cups)
1 medium onion, diced (1 cup)
1 red or green bell pepper, seeded and diced (1 cup)
1 clove garlic, minced
1 cup sweet corn
8 large eggs
1 cup shredded Monterey Jack cheese
2 tablespoons freshly chopped cilantro or parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

In a large 12-inch nonstick skillet, heat oil over moderate heat. Add potatoes, onion, bell pepper and garlic. Cook, stirring for about 8 minutes, or until potatoes are almost cooked. Stir in sweet corn.

In medium bowl, whisk together eggs, cheese, cilantro or parsley, salt and pepper, then pour over potato mixture in skillet. Lower the heat; cook uncovered for about 10 minutes or until egg mixture is almost set. Preheat broiler.

Place skillet under broiler, about 6 to 8 inches from heat source. Cook for 1 or 2 minutes or until eggs are set on top. Makes 5 servings.

- Recipe from Idaho Potato Commission

Nutrition Facts
Per serving w/whole grain buns/rolls
Calories	299
Total Fat	14.8 g
Cholesterol	264 mg
Sodium	495 mg
Carbohydrates	23.8 g
Protein	13.7 g
Fiber	2.1 g

Nutrition facts are per serving
unless otherwise noted