Potato And Onion Frittata

(serves 6)

1/4 cup good olive oil (I often double the amount of oil to avoid sticking. Since you’re draining the onions and potatoes, it’s not as bad as it could be...or so I tell myself.)

2 large onions, sliced

2 big Idaho potatoes, peeled and cut into small cubes

2 tsps. salt, divided

1/2 red pepper, finely chopped

1/2 zucchini, cubed

1/2 yellow squash, cubed

6 eggs

1/2 cup Swiss cheese (or any cheese you prefer)

handful of parsley, chopped

Preheat oven to 350°F.

Heat oil on medium heat in a heavy bottomed, medium saucepan. Stir in onions, potatoes and 1 teaspoon of salt. When you hear a sizzle, turn down the heat to low and cover. Cook for 10 minutes, stirring every 5 minutes to prevent sticking. (Every stove is different. When you lift the lid, there should be a good head of steam even on low heat. If not, raise the heat just a bit, but you want the onions softening, not browning.)

Stir in the chopped red pepper and cubed zucchini and yellow squash. Continue cooking until onions and potatoes are completely soft, at least 15 to 20 minutes total. Remove pot from heat, uncover and leave to cool just a bit.

Beat eggs with remaining teaspoon of salt, cheese and parsley. Stir in onion and vegetable mixture.

Pour into an 8 inch square glass baking dish, which has been sprayed with Pam. Bake in a preheated 350°F oven for 30 minutes or until the center comes out mostly clean when tested with a toothpick. Cut into squares and serve.