Frittatas: Not Just for Breakfast

Breakfast food is a favorite of ours, so many times I will make breakfast for lunch or dinner. I've found several recipes over the years for frittatas & really enjoy this hearty dish, so I sort of made up my own recipe and just throw this together whenever a fast meal is needed. First, cube up some red potatoes, sprinkle with salt & pepper & drizzle with a little olive oil. Toss to coat & I used my deep dish baking dish from Pampered Chef, which works great for this, but you can use any baking dish OR a cast iron skillet for that matter. I cook the potates in the oven at 400* for about 30 min. until they are tender.
Next, you can have fun & just mix in any ole' ingredients that you happen to have around the house, the more the better. This time, I only had some grape tomatoes, cheese, & green bell peppers. I would normally add some canned mushrooms, maybe a little diced onion...really you can go wild here & use whatever you like. Mix up 6 or so eggs and you're ready to cook.
Here, I've poured the stirred eggs over the potatoes, sprinkled all the ingredients on top & then I added a little seasoned salt. Turn down the oven to 350* and put it back for about 30-35 minutes or until eggs look cooked enough.
Here's what it looks like right out of the oven, all cheesey & gooey...just the way I like it! Cut it, scoop it out, serve it up & it's a great little meal.
Add some fresh sliced pears (they were so right about food looking better on white plates...who knew?), a couple slices of sourdough Italian bread that's been toasted & slathered up with my mama's homemade strawberry jam, a glass of milk & call it a meal! Easy, my hubby loves it and it tastes good. Good eatin', y'all on these busy days ahead!