Breakfast Frittata

We had company for a few days and Janis brought over this breakfast frittata for us, it's really good and it was so nice to have one meal already prepared since we were on a tight jam-packed schedule.

She baked it ahead of time - it was perfect for us to be able to cut a piece and microwave it whenever anyone was ready for breakfast. How nice - thanks again Janis! And thanks for sharing the recipe :)

She got the recipe years ago from the chef at the Inn on Summerhill in Santa Barbara - I will definitely be making this in the near future, you have to try it!

Serves 10-12

2 large potatoes (baked or microwaved until firm and not overcooked)

1 large tomato

1 large red bell pepper

1 large bunch cilantro

1 bunch basil

2 bunches green onion

3 different cheeses (Havarti will dill, a smoked cheese, cheddar or any other cheese)

White pepper to taste

24-30 eggs

2 cups milk

Parmesan cheese

Preheat oven to 350 degrees.  Butter a large lasagna pan or similar dish.  Dice cooked potatoes and leave some skin if desired.  Dice tomato, bell pepper, cilantro basil and green onions.  Shred cheeses.  Layer all ingredients in pan.  Beat eggs and milk and pour over ingredients.  Sprinkle top with Parmesan cheese.  Bake at 350 degrees for 50 minutes.  If not done, cover with foil and cook until egg is firm.

Most ingredients can be substituted.