Frittata with Tomatoes and Sage

When old friends come to visit, with fresh eggs from their own chickens, and when they hand them to you, and they slip from your hand, and drop to the driveway, and you break half of them - quick, make this frittata.

With a base crust of well-browned potatoes, this frittata resembles a Spanish potato tortilla at its base.  Fresh veggies hanging around - here I used orange pepper, zucchini and spring onions - add a sweet, slightly crispy note.  A good cheese lends depth, and comfort.

Breakfast, brunch or dinner.  Just remember, you have to break a few eggs to make a frittata!
8 eggs, broken
1/4 cup half and half or light cream

4 small (lime-sized) or 2 large potatoes (about 3/4 lb), washed
1 orange pepper, diced
4-6 large green onions, sliced, about 2 cups
1 zucchini, diced
1 Tbsp fresh oregano, minced

1/3 lb herb-garlic cheddar cheese (or other favorite cheese), diced
1 large fresh, ripe tomato, sliced into 6 slices
6-8 fresh sage leaves

Prick the potatoes with the tines of a fork several times and microwave for 1 minute. Turn the over and microwave another minute. Meanwhile, heat a few tablespoons of olive oil in a large (10-inch) oven-going non-stick skillet. Carefully slice the potatoes thickly (about 1/4-inch) and place in the skillet. Cook over medium heat for about five minutes, shaking often. Allow the first side of the potatoes to brown well, then flip. Cook the other side for about the same amount of time, until it is browned as well.

Meanwhile, in a separate skillet, sauté the pepper, onions and zucchini in a bit of olive oil. Add the oregano after about 5 minutes and continue cooking until the potatoes are browned.

Preheat the oven to 375F. When the potatoes are done, shake them to form a single layer (crust) on the bottom of the skillet. Distribute the sautéed veggies evenly on top. Then scatter the cubed cheese over them.

Whisk together the eggs and the half and half. Salt and pepper to taste. Pour the eggs over the veggies in the skillet and turn on to medium-high.

Lay the tomatoes on top of the eggs, and top with the fresh sage leaves.

Allow the eggs to set a bit, gently running a spatula around the edges, lifting the frittata up gently, a bit, and allowing the eggs to run in underneath.

After the eggs have set well around the edges. Bake in the oven to finish off the frittata, for about 15 minutes, or until the eggs have set and the frittata is nicely browned.

Using a spatula, gently coerce the frittata out of the skillet onto a serving platter.

Serves 4.