Potato, Tomato & Feta Frittata

I've never made a frittata before, but when Scott finds a recipe for one in one of my books, he always asks what it is. So I decided to make one. And this was a very interesting dish. I think the tomatoes were what made it so different. I honestly don't think I'd make it again, but it wasn't bad either, just not really our thing. But give it a whirl!

Potato, Tomato & Feta Frittata - adapted from Easy Family Meals
Tota Time: 10 Minutes
Serves 4

• 2 tablespoons olive oil
• 1/2 bag (16oz) frozen diced potatoes
• 1 teaspoon rosemary
• 2 cloves garlic
• 1 can (14 ounces) diced tomatoes, drained
• 1/2 teaspoon black pepper
• 6 eggs
• 1/2 cup crumbled feta cheese

Heat oil in large nonstick skillet over medium-high heat. Add potatoes, rosemary, garlic and tomatoes. Cook, stirring occasionally, 3 minutes or until heated through and liquid evaporated

Beat eggs, 1/4 cup water and pepper in a bowl. Pour into skillet. Cook 1 minute, or until edges start to set. With spatula,  carefully lift up edge to let uncooked egg run underneath. Sprinkle with cheese. Cover and reduce heat to low. Cook 2 minutes more, or until eggs are cooked through.