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| Preheat the oven to 400°F . For this frittata, a “non stick” pan is recommended. Heat about ½ Tbsp. olive oil in your skillet over medium heat until oil is hot. Add the diced onion and sauté for about five minutes, until softened. Add the julienned bell peppers, salt and black pepper and sauté for another 3 – 5 minutes, until tender. If your pan is still well oiled and nothing is sticking, add the eggs. If the oil has been absorbed, add a little more to keep the eggs from sticking. Let the eggs cook for a minute or two and then using a spatula, mix the runny eggs around with the sautéed onions and peppers. Once the eggs start to firm up, remove from the heat; add the cheeses and the green chilies. Gently fold, evenly incorporating the cheese and chilies in with the soft, not fully cooked egg mixture. Once mixed, transfer the frittata to a preheated 400°F oven. Check the frittata often and remove when uniformly browned and firm (cooked through) —this should take about 5 – 8 minutes. Once set, remove from oven (with a pot holder, silly!) and let cool for about 5 minutes. Slice and serve. Or, invert the frittata onto a serving plate that is slightly larger that the skillet—run a spatula around the edge of the frittata and then give the skillet a little shake to make sure that the frittata is loosened from the pan. Carefully flip the skillet over, holding the plate to the skillet using potholders or hand towels, as the pan is hot. Once the frittata is inverted onto the serving platter, slice it into single serving size pieces (either triangles like a pizza or squares) and serve. |