Preheat the oven to 375 degrees F (190 degrees C).
In a small bowl, combine the
Large Eggs (3)
Kosher Salt (1/4 tsp)
Freshly Ground Black Pepper (1/4 tsp)
Fresh Parsley (1 tsp)
, and all but 1 tablespoon of the
Shredded Mozzarella Cheese (1/4 cup)
. Whisk to combine and set aside.
In a small skillet or cast iron pan, heat the
Olive Oil (1 tsp)
over medium to medium high heat. Add the
Red Potatoes (1/4 cup)
and cook. Put a lid over the pan to hold in the heat and cook the potatoes, stirring occasionally to prevent burning, 3-5 minutes.
Yellow Onions (1/4 cup)
and cook for an additional 3-4 minutes or until potatoes and onions are tender.
Stir in the
Canadian Bacon (2 slices)
Sun-Dried Tomatoes (2 Tbsp)
and cook for about a minute until warmed through.
Spread the ingredients in the skillet into an even layer. Pour the egg mixture into the skillet and top with mozzarella cheese. Cook on top of the stove until the bottom of the frittata is set but the eggs on top are still uncooked for about 2 minutes.
Transfer the skillet to the oven and bake for 3-5 minutes or until the top of the frittata is set.
Turn the oven to broil and heat for 1-2 minutes, until the top of the frittata is lightly golden.
Remove from oven, serve and enjoy!