This is adapted from the Better Homes and Gardens cookbook “Eat Well, Lose Weight” to make it dairy-free. It was SO yummy!
8 small red potatoes, thinly sliced
1 c chopped red onion or onion
1 c chopped peppers (red, orange, yellow, or green)
2 tsp. freshly snipped rosemary (or 1 tsp. dried, crushed rosemary)
1/2 tsp. salt (or as desired)
Cracked black pepper
In a large skillet, cook potatoes and onions in about 1 inch of water for 7-8 minutes. Add peppers and cook an additional 3 minutes, or until vegetables are tender. Drain off water and set aside vegetables. Dry skillet and spray with non-stick cooking oil (or lightly oil pan). Return vegetables to skillet. In a separate bowl, whisk together eggs, rosemary, and salt. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around the cooked edges of the frittata to allow the raw egg to flow to the edges to be cooked. Continue in this manner until all eggs are cooked (covering your skillet will speed up this process). Top will be shiny. Remove from heat and let set for 3-4 minutes. Crack black pepper over the top and serve warm. Serves 8.