Red pepper and fennel frittata | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) canola oil
• 1 1/2 cups (375 mL) chopped red pepper
• 1 1/2 cups (375 mL) chopped fennel
• 3/4 cup (175 mL) chopped red onion
• 1 tsp (5 mL) fennel seeds
• 1 cup (250 mL) peeled, cubed white potatoes
• 8 large eggs
• 1/4 cup (50 mL) 1% milk
• 1/2 tsp (2 mL) freshly ground black pepper
• 1 cup (250 mL) reduced-fat shredded cheddar cheese
• 1/2 cup (125 mL) reduced fat crumbled feta cheese