Eggs for dinner

During this time of year there is "slim pickins" at the markets. As the days grow longer, I want to lighten up dinner a bit, so because the egg is the quintessential symbol of Spring, I thought we should bring them to the dinner table.

Frittata
This Italian favorite can be served for lunch or dinner.

1 pound red skinned potatoes, cubed
8 large eggs
4 teaspoons minced parsley
1 teaspoon salt
½ teaspoon pepper
½ teaspoon, chili flakes
1 tablespoon olive oil
1 medium onion, chopped

Preheat oven to 350 degrees.
Cook potatoes in a large saucepan of salted water until tender, about 10 minutes. Drain. Whisk the eggs with the parsley, chili flakes, salt and pepper in a large bowl and mix in the potatoes.
Heat oil in a large ovenproof skillet over medium heat and sauté the onions until golden. Add the eggs and cook about 3 minutes.
Place the skillet in the oven and bake the eggs until set about 20 minutes.
Cut into wedges and serve warm.
Serves 4.