Tuscan Frittata

I'm a sucker for easy egg dishes.  I especially love having breakfast foods for dinner, although we don't do that nearly enough.  They just tend to be easier and less fussy than most dinner meal recipes.  Often times, you just throw a few things together and forget about it while it does it's thing in the oven.  Before I even read this recipe on Cake, Batter, and Bowl, the picture had already won us both over.  After reading the recipe, I realized that I had almost everything on hand already, which was a huge plus, so I added it to the menu for this week.  Though it took a lot longer to cook than I had originally expected, which made for a very late dinner, this was an awesome dish.

2 tablespoons Olive Oil
3 Red Potatoes, chopped into chunks
1/3 cup Shallots, chopped
1 Red Bell Pepper, chopped
1 Boneless, Skinless Chicken Breast, cooked and chopped (I omitted this)
1/3 cup Sun Dried Tomatoes, chopped
10 Eggs
1/2 cup Milk
1 teaspoon Salt
4 ounces Goat Cheese
3 tablespoons Fresh Basil, chopped

In a 10-inch oven proof skillet, heat the olive oil over medium heat.  Saute the potatoes for about 15 minutes, stirring occasionally.  Add the shallots and red pepper and saute for an additional 5 minutes, or until the veggies are tender.  It is OK if the potatoes are slightly underdone at this point, since they will continue to cook in the oven.  Remove from the heat and stir in the sun dried tomatoes (and chicken).  Meanwhile, whisk the eggs, milk, and salt together in a bowl.  Pour the egg mixture into the skillet over the other ingredients and place the skillet in the oven.  Bake at 350 degrees for 20-25 minutes, or until the eggs are set (mine took about an hour to cook).  Evenly sprinkle the goat cheese over the top of the frittata and return it to the oven for 2-3 minutes, or until the goat cheese is warmed through.  Remove from the oven and top with fresh basil.