Festive Frittata

2 Tbsp. extra-virgin olive oil
1 large onion, diced
1 medium potato, cut in 1/2-inch cubes
1 red bell pepper, diced
1/4 cup fresh herbs, minced, or 2 tbsp. dried - try rosemary, thyme and chives
12 eggs, slightly beaten
1 4-oz. log goat cheese, cut into 8 round slices
Salt and pepper to taste

Heat oven to 400 degrees F. Heat a 12-inch nonstick skillet over medium high heat. Add olive oil, onion and potato. Cook until onions are translucent, about two minutes, then add red pepper. Continue cooking until potatoes are browned, about five more minutes. Reduce heat to medium and add herbs, stirring just until incorporated. Add eggs and stir until mixed well with the vegetables. Cook until bottom is set, about two minutes. Place goat cheese rounds in a circle near the rim of the frittata and transfer to oven. Bake until top is golden and eggs are firm, about 20-25 minutes.

Serves 4

Recipe used with permission from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.