Broccoli and Colored Bell Pepper Frittata

adapted from Epicurious

3-4 Tablespoons olive oil
2 colored (red, yellow or gold) sweet peppers, thinly sliced
2 yellow Spanish onions, chopped
3/4 pound broccoli di cicco or 1 head freshest broccoli, cut into florets, roughly chopped
at least 4 cloves of garlic, thinly sliced
8-10 eggs
2-3 tablespoons chopped parsley or oregano
Salt and pepper to taste
dash cayenne pepper or red chili flakes
1 cup shredded sharp cheese, such as cheddar or provolone

Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté peppers and onions until soft, about 5 minutes. Add broccoli pieces and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.

Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour in egg mixture. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.

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