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Kat's Country Frittata

8 extra large eggs
2 tablespoons milk
salt to taste
white pepper to taste
4 small red potatoes, sliced 1/8 inch thick
1 small red onion, thinly sliced
3 Roma tomatoes, seeded, chopped
1/4 cup chopped green bell pepper
3 tablespoons extra virgin olive oil


Whisk the eggs in a bowl until very well blended. Add the milk, salt and pepper and mix well. Heat the oven to 400 degrees. Cook the potatoes, onion, tomatoes and bell pepper in the olive oil in an oven-proof skillet until tender. Pour the egg mixture into the skillet. Cook over medium-high heat for 10 to 15 seconds. Stir gently, starting from the center. Lift the edge so that the uncooked eggs flow to the bottom. Place the skillet in the oven. Bake for 10 minutes or until puffed and golden.

 

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