Sunday Morning Frittata

Christopher called last night, wanting to come down today to bring some of his dorm room stuff. The schoolyear must be just about over and my garage will soon become free storage for several months. I needed to throw together a quick breakfast this morning and immediately thought of frittata. A frittata is an Italian version of a baked omelet that can serve a crowd. It can be served from breakfast to dinner and you are only limited by your imagination and you frig. Here's mine.

Serves 6-8 people
2 20 oz packages of fresh sliced potatoes(you'll need a package and a half)
1 red bell pepper, diced
1 medium onion, diced
3 cloves of garlic,minced
3 tablespoons olive oil
1 7 oz package of canadian bacon, diced
3 tablespoons of minced parsley
12 eggs, beaten
1/3 cup milk
1 cup shredded low-fat cheddar cheese
salt and pepper
cooking spray

Spray a 12 inch oven safe skillet with cooking spray, pour in the olive oil and heat over high heat. Preheat the oven to 400. When the pan is hot add the potatoes and spread them out into a single layer. Sprinkle with salt and pepper. When the potatoes begin to brown, turn them over. Sprinkle the onion, garlic, bell pepper and canadian bacon over the potatoes and season with salt and pepper. Add the milk to the eggs. Season with salt and pepper and whisk together. Sprinkle the cheese and parsley over the veggies. Pour the eggs over all and place in the oven. Let it bake for 15 minutes or until the eggs are set and have browned. Cut into wedges and serve.