Ingredients

• 3 Tbs Coconut oil
• 2 bell peppers, seeded and sliced
• 1-2 banana peppers, seeded and sliced (optional)
• 1 red onion, sliced
• 2 medium potatoes, par-boiled and sliced (blue potatoes are gorgeous in this)
• 8oz grape tomatoes, halved (various colors)
• 4oz cheese, shredded (options: brick, pepper jack, butterkase, gouda)
• 4oz goat cheese, crumbled
• 12 eggs
• Seasoning
• Fresh salsa (for serving)

Instructions

1. In large skillet, heat coconut oil over medium heat. Add peppers and onion. Sauté until just tender, about 5 minutes.
2. Add par-boiled potatoes; continue to saute until potatoes are completely cooked. Don’t let veggies get too soft….
3. Whisk together eggs and seasoning in a bowl
4. Pour egg mixture over vegetables
5. Set oven to a low broil
6. Sprinkle shredded cheese evenly over egg mixture
7. Arrange tomato halves in an even layer over eggs
8. Sprinkle goat cheese over the top, season
9. Continue to cook on low, with pan half-covered, until eggs set
10. When the mixture is firm, transfer pan to low-broiling oven on highest rack. (If the handle on your skillet is not oven-proof, leave the oven ajar and let the pan handle stick out.)
11. When frittata is completely set and just beginning to brown, remove from oven and let cool before serving with fresh salsa.