11/4 cups cubed (3/4-inch) cooked, peeled

   potatoes

3/4 cup finely chopped red peppers

2/3 cup finely chopped green onions

2 teaspoons fresh thyme leaves

1/4 teaspoon cayenne pepper

3 ounces goat cheese, cut into small cubes or

   thin slices, depending on shape

1/2 cup cherry tomatoes, cut in half

1/4 cup roasted garlic

1. Beat the eggs with the parsley, dry cheese, salt and freshly ground pepper. Set aside.

2. Heat a large ovenproof saute pan, add the olive oil and cook the potatoes over medium heat until well browned on all sides, about 10 minutes.

3. Add the peppers and saute until soft. Add the green onion, cook until limp, and add the thyme. Sprinkle the cayenne pepper over the vegetables and stir to distribute. (Turn on the broiler at this point.)

4. Turn up the heat and add the egg mixture. Turn the heat down to medium-low and let cook, slowly, until the edges are set. Lift the edges so that the uncooked egg can run underneath, and repeat this a couple of times during the next 5 minutes or so. Peek underneath and make sure the bottom isn't browning too quickly. If it is, reduce heat.

5. When the top is set and still moist, place the pan under the broiler for 45 to 60 seconds, until the top is slightly browned. Slide the frittata onto a warmed dish and cut into wedges.

Per serving: 201 calories, 11 grams protein, 8 grams carbohydrates, 2 grams sugar, 14 grams fat,

245 milligrams cholesterol, 306 milligrams sodium, 1 gram dietary fiber

Rise'n'Shine Mexican Cornbread