12 large eggs
2 oz shredded sharp Cheddar
4 oz cream cheese
½ each green & red bell pepper
3 Tbsp extra virgin olive oil
1 cup chopped onion
1 lb shredded frozen hash browns
Freshly ground black pepper
1 Tbsp butter
Break the eggs into a 2-qt. mixing bowl, then whisk together to combine.
Add shredded cheese. Cut cream cheese into ½" cubes and add to eggs.
Season to taste with salt and pepper. Set aside.
Heat olive oil in skillet over medium flame. Add onion and sauté for about 3 minutes or until translucent but not browned. Add potatoes and stir into onions. Continue to cook over medium flame 7-10 minutes or until potatoes start to brown. Stir occasionally.
Reduce heat to simmer and add egg and cheese mixture. Cover with glass lid. Cook 5 minutes, then reduce the heat to XLO 3. Continue cooking until eggs are set, about 35-40 minutes.
Meanwhile, julienne the peppers. Sauté in butter until softened.
Allow the frittata to cool about 5 minutes. Loosen the sides with a nylon spatula, then turn out onto serving plate. Cut into 8 wedges and garnish with pepper strips.