Veggie Confetti Frittata

Ingredients

• 3 (8 ounce)  baking potatoes, peeled and shredded (about 3 cupps firmly packed, you can use frozen, shredded potatoes, too)

• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 1 small red bell pepper, diced
• 4 ounces sliced fresh mushrooms
• 1/4 cup sliced black olives
• 1/4 cup sun-dried tomato, drained, thinly sliced
• 1 medium onion, diced
• 1 garlic clove, pressed
• 3/4 teaspoon salt, divided
• 6 large eggs
• 1/2 cup shredded swiss cheese (2 oz.)
• 1/4 teaspoon fresh ground black pepper

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In using fresh versus frozen potatoes, place shredded potatoes in large bowl; add cold water to cover. Let stand 5 minutes; draina and pat dry.

3. 3

   Melt butter with oil in a large iron skillet over medium heat. Add bell pepper, mushrooms, and onion and saute 3-5 minutes or until tender. Add garlic; saute 1 minute. Stir in shredded potatoes and 1/2 tsp salt; cook; stirring often, 10 minutes or until potatoes are golden and tender. Remove from heat and stir in black olives and sun-dried tomatoes.

4. 4

   Whisk together eggs, pepper, and remaining 1/4 tsp salt; whisk in Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake for 9-10 minutes or until set. Cut into wedges and serve immediately.