Bell Pepper and Potato Frittata Recipe

• 12 large eggs
• 2 cups shredded sharp cheddar cheese (about 6 ounces)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, large dice
• 1 medium red potato, quartered and thinly sliced crosswise
• 2 medium red bell peppers, thinly sliced
• 4 medium garlic cloves, finely chopped
• 1/4 cup finely chopped Italian parsley

1. Heat the broiler on high and arrange a rack in the middle.
2. Whisk eggs, 1 cup of the cheese, salt, and pepper in a large bowl until eggs are smooth; set aside.
3. Heat oil in a large, ovenproof frying pan over medium heat. When it shimmers, add onion and season with salt and pepper. Cook, stirring occasionally, until tender, about 4 minutes. Add potato and cook, stirring occasionally, until edges become tender, about 4 minutes. Add bell peppers and garlic and cook, stirring occasionally, until just tender, about 8 minutes. Add parsley and stir to incorporate.
4. Pour egg mixture over vegetables and reduce heat to medium low. Cook until eggs are set around the outer inch of the pan, about 10 to 15 minutes. Sprinkle remaining cheese evenly over the frittata and place under the broiler until puffed, golden, and completely set in the center, about 4 to 6 minutes. Let sit 5 minutes before serving.