Potato, Capsicum, and Onion Frittata with Cheese

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they are tender and lightly golden.

3.Add the chopped onion and diced capsicum to the skillet. Season with salt and black pepper. Sauté for an additional 5-7 minutes, until the onions are translucent and the capsicum is softened.

4.In a mixing bowl, whisk together the eggs, flour, and half of the grated cheese until well combined. Season with a pinch of salt and pepper.

5.Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution. Sprinkle the remaining cheese on top.

6.Cook on the stovetop for about 3-4 minutes until the edges begin to set, then transfer the skillet to the preheated oven.

7.Bake for 15-20 minutes, or until the frittata is puffed and golden brown on top. A toothpick inserted in the center should come out clean.

8.Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley before serving.