Frittata with Vegetables & Feta | Recipe

Cook the potato slices in a large pan of boiling salted water for about 5 minutes or just until the potatoes are crisp-tender. Drain the potatoes, then set the potatoes aside.

Heat the oil in a large ovenproof skillet over medium heat. Add the onions, then cook for 3 minutes or until the onions are translucent, stirring frequently. Add the garlic; cook and stir for 1 minute. Add the zucchini and peppers and cook for 5 minutes or until the vegetables are crisp-tender, stirring frequently.

Remove the skillet from the heat. Add the potato slices to the vegetable mixture in the skillet and stir. Season with the Italian Allrounder.

Preheat the oven to 350°F.

Whisk the eggs and the salt in a medium bowl until well blended; pour over the vegetable mixture in the skillet. Cook the frittata over medium heat for 5 minutes or just until the center of the frittata is almost set. Sprinkle the feta cheese over the frittata.

Bake the frittata for 3 to 4 minutes or until the top is golden brown and the center of the frittata is completely set.

Cool the frittata slightly before cutting into wedges to serve.