In an omelette pan over medium high heat, saute peppers, onions, and garlic in olive oil for 5 minutes. Add potatoes. Sprinkle all with 1 teaspoon salt and 2 cranks for fresh ground pepper. Continue to cook until potatoes are soft. In mixing bowl, lightly beat eggs with salt and pepper. Pour egg mixture over vegetables in the omelette pan. Sprinkle with cheese. Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown. Using a plate if necessary, flip frittata. Cook until eggs are cooked through. Serve warm or at room temperature.
Recipe courtesy of Rocco DiSpirito