Potato Frittata with Cheese

6 Steps to complete

• 1
  Preheat to 350°F.
• 2
  Preheat 2 teaspoons oil in cast Iron skillet heat for 2 minutes over medium-high heat; cook potatoes for 4 minutes, stirring occasionally. Add red bell pepper and sauté for 30 seconds. add garlic, green onions, and sauté for an additional 30 seconds.
• 3
  Add ¼ teaspoon salt, ⅛ teaspoon black pepper, ⅛ teaspoon Italian seasoning, and sauté for 30 seconds. Turn off the heat, remove vegetables from the skillet, and set aside until needed.
• 4
  In a medium bowl; whisk together eggs, sour cream, remaining salt, and pepper until all ingredients are fully incorporated. Set aside until needed.
• 5
  Pour half of the egg mixture into the same skillet; evenly top with ½ cup of Oaxaca Shredded cheese, vegetable mixture, pour remaining egg, and evenly top with remaining Oaxaca cheese. Top with tomato slices and sprinkle with remaining Italian seasoning. Bake for 20 to 22 minutes or until the center is set and eggs reach an internal temperature of 165°F.
• 6
  Allow frittata to cool for 10 minutes, drizzle with remaining tablespoon oil, garnish with chopped basil, serve, and enjoy!