Artichoke & Tri-Color Sweet Baby Bell Pepper Frittata

1. 1

   ["For the roasted baby peppers:

2. 2

   I wash these baby peppers, split them in half and remove the seeds and white veining; drizzle with olive oil, season with salt and pepper and roast in the oven under the broiler until they are soft and the skin begins to blacken a bit. Allow to cool.", "In a large bowl, crack all the eggs and season with salt and pepper to taste; add in a good handful of grated cheese and blend lightly to just break up the eggs a bit. Set aside.", "n a large deep non-stick oven-proof skillet; drizzle some olive oil and place on medium heat; add in the chopped onion and onion greens and saute until soft and aromatic.", "Add in the parboiled artichoke quarters and season lightly with salt and pepper; saute on medium heat stirring gently for about 5 to 8 minutes or so, until the artichokes have softened and become flavorful.", "Add in the roasted and chopped sweet bell peppers and saute or only a minute or two.", "Add in the egg mixture and stir lightly to combine the vegetables into the egg mixture; cook this on medium heat until the sides of the cooking mixture begins to separate from the sides of the skillet.", "Place skillet with the frittata into a preheated oven under the broiler and cook until the top is lightly golden brown and the eggs are set and cooked through.", "Remove carefully and allow to cool a bit; serve immediately with freshly toasted rustic country bread or ciabatta.", "Note: Pairs perfectly with crisply toasted slices of my pane d' altamura rustic italian bread. See recipe for this bread in my collection on Food52."]

* Per serving · 4 servings · Values may vary.

No additional tips available.