4 tbsp. safflower oil
1 med. size green pepper, cut into julienne strips
1 med. sized red pepper, cut into julienne strips
1/4 c. chopped scallions
1 clove garlic, minced
4 sm. new potatoes, thinly sliced
6 eggs, beaten
3/4 c. freshly grated Parmesan (3 oz.)
2 tbsp. milk
1/8 tsp. pepper
Pinch dried basil
Pinch dried oregano

In a large skillet, heat the oil over medium heat; add pepper, scallions, garlic; saute, stirring occasionally. After 15 minutes, add potatoes. Cover and cook over low heat until potatoes are tender, 5-10 minutes.

Meanwhile in a medium size bowl, combine eggs, 1/4 cup Parmesan, milk, pepper, basil, and oregano. When the potatoes are cooked, pour the egg mixture over the cooked vegetables.

Turn heat to lowest setting and cook until eggs are nearly set, but the tops are still runny, 10-15 minutes.

Turn the Frittata, moist side down, onto a buttered plate, then slide it back into the pan to lightly brown the other side. Or, if the skillet has a heat resistant handle, brown under a broiler. Slice the Frittata into wedges and serve immediately with the remaining cheese. 4-6 servings.