Potato- Red Pepper- Mushroom Frittata
1 tablespoon olive oil
6 green onions, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
6-8 cremini mushroms
2 potatoes (about 1 pound), cut into a cubes
Coarse salt and ground pepper
6 large eggs
2 tbsp grated parmesan cheese
2 teaspoons chopped fresh rosemary
Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion,mushrooms and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
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.
In a large bowl, beat eggs ,parmesan cheese 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,sprinkle with parsley and serve with some salad.