Red Pepper-Potato Frittata

Perfect for breakfast with some fruit and toast or perfect for dinner with a larger sized piece and a salad!

serves 8 ( 4 points +) or serves 6 ( larger piece 1/6 of frittata = 5 points+)

• ½ c. thinly sliced onion
• 1 red bell pepper, seeded and sliced thinly
• 1 lb. russet potatoes, peeled and thinly sliced
• salt and pepper to taste
• 1 T. olive oil, divided
• 8 eggs, beaten
• ½ c. reduced-fat shredded cheddar

Preheat oven to 400 degrees.
Heat an ovenproof cast iron skillet over medium heat. Spray pan with nonstick spray. Add 1 tsp. oil and swirl to coat. Add onions and peppers and cook until onions are tender. Remove onion mixture and place in a bowl. Add remaining 2 tsp. oil to the pan. Add potatoes and season with salt and pepper. Cook until potatoes are browned and tender, stirring often. Remove potatoes from pan and combine with onion mixture. Return potato mixture to pan and press down.
Season eggs with salt and pepper and pour over potato mixture. Sprinkle with Swiss cheese.
Place pan in the oven and bake for 15-20 minutes or until set in the center. Cut into wedges.