Preheat the oven to 375 degrees F (190 degrees C).
In a small bowl, combine the Large Egg (3), Kosher Salt (1/4 teaspoon), Freshly Ground Black Pepper (1/4 teaspoon), Fresh Parsley (1 teaspoon), 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 teaspoon) over medium to medium high heat. Add the Red Potato (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.
Add the Yellow Onion (1/4 cup) and cook for an additional 3-4 minutes or until potatoes and onions are tender.
Stir in the Canadian Bacon (2 slice) and Sun-Dried Tomatoes (2 tablespoon) 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!