Roasted Red Pepper Frittata

Preheat oven to 350 F.

Heat a 10″ oven-safe non-stick skillet (use one that has a lid because you’ll need it later) over medium-high heat and melt the butter.

Shred potato using a box grater or food processor with the shredding disk. Do not shred potatoes in advance! Dry the potatoes by placing them in a clean towel and ringing out as much excess water as you can.

Add the potatoes, Lawry’s Seasoned Salt and black pepper to the hot skillet. Brown potatoes 3-4 minutes. Add diced onions and let them brown with the potatoes for 3-4 minutes longer.

Add sliced roasted red peppers and Worcestershire and stir for 1 minute. Turn the heat down to low and let potatoes continue to cook.

Crack six eggs into a medium bowl. Add Greek yogurt. Whisk until mixture is smooth.

Give the skillet a shake to make sure the potatoes are evenly distributed and pour the eggs over the potatoes. Sprinkle on parsley and shredded cheese. Cook over medium-low heat for 2-3 minutes, or just until edges of the eggs are set. Put a lid on the skillet and place it in a preheated 350 F oven for 10-12 minutes, or until the center of the eggs are set. Then remove it from the oven and allow it to rest. The frittata is easier to cut and serve if you let it rest 5-10 minutes.