Dice up one green bell pepper and one onion, stir fry for just a bit until soft. Dice one potato into about 1/4-1/2 inch chunks, and boil until knife tender. Let these cool just a bit. Meanwhile, add 10 large eggs, 1/4 cup Romano cheese, 1/2 cup crumbled goat cheese to a bowl and whisk. Add how much S&P you like, stir. Then add your onion, pepper and potato to the egg/cheese mixture. Stir that all up. Pour into a greased pie plate, and bake on 350 degrees for about 40 minutes. Until the top is nice and golden brown. Let it sit for about 10 minutes before serving. Delicious!!! I think I like this frittata better than the collard green and onion frittata!