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1
Cut the peppers in half and remove and discard the ribs, seeds, and stems.
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2
Cut them into strips about 2 inches long and 1/2 inch wide.
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3
Set aside.
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4
In a flameproof, nonstick 12-inch omelet pan or skillet over medium-low heat, warm the 1/4 cup olive oil.
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5
Add the onion and saute until wilted, about 8 minutes.
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6
Using a slotted spoon, transfer the onion to a dish and set aside.
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7
Be sure to drain any oil in the dish back into the pan.
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8
Warm the oil again over medium-low heat.
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9
Add the bell peppers and saute gently until soft, 15 to 20 minutes, tossing occasionally to cook them evenly.
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10
Meanwhile, in a bowl, beat the eggs lightly with a fork.
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11
Stir in the parsley, cheese, salt, and pepper.
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12
When the peppers are cooked, combine them with the onion.
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13
When it has cooled enough not to cook the eggs, stir the pepper and onion mixture into the egg mixture.
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14
Preheat a broiler.
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15
Wipe the pan clean and pour the 1- 1/2 tablespoons oil into it.
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16
Use a pastry brush to oil the sides of the pan as well as the bottom to insure that the frittata will not stick to the pan when you unmold it.
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17
Place the pan over medium heat.
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18
When it is hot enough to make the eggs sizzle, add the egg mixture, using a fork or spoon to distribute the vegetables evenly.
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19
Immediately reduce the heat to low and cook until the frittata is set but not browned, 12 to 15 minutes.
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20
Take care not to overcook the eggs or they will lose their delicacy.
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21
To finish cooking, slide the pan under the preheated broiler 6 inches from the heat.
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22
Broil until the top is golden, 1 to 2 minutes.
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23
Using a spatula, loosen the edges from the pan and slide the frittata out onto a serving plate.
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24
Serve warm or at room temperature, cut into wedges.
