Ingredients:
1 large onion, diced
5 small red potatoes (1 to 1 1/2 pounds), diced
1 medium red bell pepper, diced
1 teaspoon fresh thyme (or 1 1/2 teaspoons dried)
10 large eggs, whisked until frothy
4 ounces Gouda, cut into cubes
Steps:
First preheat your oven to 400०F
Then, take a large oven-safe skillet and warm a teaspoon olive oil over medium-high heat. Next, add the onions and a pinch of salt to the hot oil and sauté until the onions are just browning. This should take 5-7 minutes.
Add your potatoes and another pinch of salt into the skillet, stir, and lower the heat to medium. Let them steam covered for 4-5 minutes, then open the pan to stir in peppers and thyme and re-cover. Steam for another 4-5 minutes.
Now it’s time to scatter the cubes of Gouda over the skillet and pour the eggs over top. Make sure the eggs are evenly distributed by shaking and tilting the pan.
Time for baking! Put the skillet into the oven for 8-10 minutes or until the eggs are completely set and are beginning to pull away from the sides. A knife stuck into the middle of the pan should also come out clean when it’s ready.
Let the frittata cool and then slice it into wedges. It’s ready to eat!