15 ml canola oil 1 tbsp
1 medium onion, chopped
1 garlic clove, minced
125 ml red pepper, chopped 1/2 cup
1 medium potato, diced & cooked
1 medium tomato, chopped
6 eggs 6
75 ml milk 1/3 cup
2 ml dried oregano 1/2 tsp
salt & pepper to taste
pinch crushed red pepper flakes
250 ml cheddar cheese, shredded 1 cup
In 9 inch (23 cm) ovenproof skillet; heat oil over medium heat; saute onion, garlic and red pepper for 3 to 5 minutes or until softened. Stir in potato and tomato. Whisk together eggs, milk oregano, salt, pepper and red pepper flakes. Pour into skillet and cook until bottom is set. Lift with spatula to allow uncooked portion to flow underneath. Cook until almost set. Sprinkle with cheese. Broil until cheese melts; 2 to 3 minutes.
Serves 4