2 potatoes, peeled and cubed
1 Tbsp butter or vegetable oil
1 large onion thinly sliced (about 1 cup)
1 large red pepper thinly sliced (about 1 cup)
1 medium zucchini, diced into ˝ inch cubes (about 2 cups)
˝ tsp dried basil or 2 Tbsp fresh basil chopped
Salt and pepper to taste
8oz garlic and herb Neufchatel cheese
8 large eggs or 4 whole eggs and 4 egg whites
5-6 drops hot pepper sauce (such as Tabasco)
2 Tbsp freshly grated Parmesan cheese (optional)
Preheat oven to 350F.
Cook potatoes in boiling water until just done or soft when pierced with a fork. Drain and set aside. In a 10 inch skillet, melt butter over medium heat. Add onion and sauté 5 minutes or until soft. Add half of the red pepper, zucchini, basil and salt and pepper to taste. Sauté about 5 minutes more until zucchini is just soft. Remove mixture from skillet and place into a 10” quiche dish or 9 1/2” pie plate. Spread evenly onto the bottom of the dish. Add potatoes and then drop cheese onto the vegetable mixture by the tablespoon.
In a bowl, whisk together eggs and hot pepper sauce. Pour over vegetables/potatoes/cheese and stir with a fork to cover the vegetables evenly. Place remainder of red pepper strips on top of the mixture in a decorative design and sprinkle with Parmesan cheese if desired.
Place dish into the oven and bake for 20-25 minutes or until the frittata has set (i.e. to test this insert a knife near the middle of the dish – it should come out clean).