Ingredients:

• 2 medium baked potatoes, diced, ⅜" cube
• ¼ medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoon garlic salt
• 1 tablespoon fresh cracked rainbow pepper, divided
• 2 tablespoon canola oil
• 8 eggs, mixed
• ¼ cup half & half
• 2 crimini mushrooms, diced
• 2 tablespoon julienned red bell pepper
• 1 green onion, thin sliced
• 3 tablespoon crumbled Feta cheese
• 1 tablespoon julienned fresh marjoram, oregano and sage
• 4 - 6 pitted Kamalata olives, minced
• 3 - 4 cherry tomatoes, sliced
• 1 teaspoon sea salt

Directions:

1. Prepare all ingredients before starting to cook.
2. Fire-up some charcoal briquettes.
3. You’ll need about 15 to start.
4. I am using a 10″ Camp Chef Dutch oven.
5. Place the 15 charcoal briquettes under a 10″ Dutch oven.
6. Add oil and wait until oil starts to shimmer.
7. Add Idaho® potatoes, onion and garlic, garlic salt and ½ the pepper.
8. Cook with lid off until onions are soft and the potatoes start to crisp up, stirring as needed to prevent burning.
9. When potatoes are almost ready, start another 15 charcoal briquettes.
10. Add half & half to mixed eggs.
11. Add and mix in all other ingredients – Kamalata olives, red bell peppers, cherry tomatoes, green onion, baby spinach, Feta cheese, mushrooms, salt, pepper and fresh marjoram, sage and oregano.
12. Pour on top of the cooked Idaho® potatoes.
13. Place lid on Dutch oven.
14. Add 12 coals on top and the remaining three coals on the bottom.
15. Bake for 20 minutes.
16. Note: Time will vary depending on your weather conditions.
17. Your Greek Frittata should be firm, yet slightly moist when done.
18. Do not overcook, it will be very dry and tough if you do.
19. When done, cut it up like a pie and serve with some fresh fruit, on some toast, in a bagel or wrapped up in a tortilla!