Frittata with potatoes, broccolini, bacon and roasted bell pepper

Season the cooked potatoes with a drizzle of olive oil, salt, pepper and chopped parsley. Chop the bacon and onions.

Crack six or eight eggs, season with salt and pepper and beat until just homogenized.

Heat a non-stick pan on medium-high heat, add butter and saute the bacon until light brown. Remove excess fat if desired.

Add the onions and cook 5 minutes.

Add half the roasted bell pepper, the chopped broccoli stems and the seasoned potatoes; cook 5 minutes more. Heat the broiler.

Pour the eggs over the mixture and cook on medium-high heat, drawing the spatula across the bottom in deliberate strokes to form large curds, pushing them to the center and letting the runny parts flow underneath.

When half set, turn off the heat and add cheese, greens, the remaining bell pepper and parmigiano.

Broil about 3 minutes, until the cheese is bubbling. Do not overcook.

Finish with fresh herbs such as oregano, basil or dill.