Red-Pepper Frittata

1. 1

   Preheat the oven to 400u00b0.

2. 2

   Heat the oil in an ovenproof skillet over medium-low heat. Add the onion, if desired, and saute with salt and pepper to taste for about 5 minutes.

3. 3

   Add the red pepper; saute for 5 minutes, stirring frequently. Remove the vegetables; set aside.

4. 4

   In a small bowl, vigorously whisk the eggs with salt and pepper and basil or thyme, if desired.

5. 5

   Spray the skillet and heat over medium heat. Add the eggs and cook for 1 minute. Arrange the onions, if using, over the eggs and arrange the red pepper in a pinwheel shape (or scatter it). Sprinkle on the cheese, if desired.

6. 6

   Bake the eggs on the middle rack of the oven for about 14 minutes, or until set.

7. 7

   Place the skillet under the broiler for 1 to 2 minutes to help the frittata rise. It should be slightly moist, but a toothpick inserted in the center should come out dry.

8. 8

   Cut into wedges and serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.