Potato Basil Frittata

1 Tbs oilve oil
1/2 medium onion, thinly sliced
1 bell pepper, seeds removed, thinly sliced
2 potatoes, peeled and thinly sliced (about 1 pound)
8 large eggs
2 tsp dried basil

1. Preheat oven to 400. In an ovenproof skillet, heat 1 tsp oil. Add onion and bell pepper and cook until onion is starting to brown. Transfer to a bowl, set aside.
2. Heat remaining oil and add potatoes. Season with salt and pepper and cook until tender, turning often. Transfer potates to bowl with peppers and onions, toss to combine and return to pan, pressing to flatten.
3. Wisk eggs and basil together. Season with salt and pepper. Pour over potatoes, tilting to make sure the egg mixture is evenly distributed. Bake 15 to 20 minutes.

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