4 1tbspvegetable oil 1cn(15 oz.) libby’s sweet peas, drained 1cn(15 oz.) libby’s sliced white potatoes, drained 6large eggs 1tspdried italian herb blend 0.5tspSalt 0.25tspPepper 0.5cgrated parmesan cheese Preheat broiler. In a 10-inch nonstick skillet, heat oil over medium heat. Add peas and potatoes; cook, stirring gently, until heated. In a bowl, whisk eggs, herb blend, salt and pepper. Pour over potatoes and peas and reduce heat to medium-low. With a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described above until the top is almost set, approximately 5 minutes. Sprinkle with the cheese. Broil about 6 inches from the heat source about 1 minute or until the frittata is puffed and the top is set.