Cheesy Bell Pepper Frittata

Serves 6 · 15 min prep · 28 min cook

Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 1 large red bell pepper
• 1 large orange bell pepper
• 1 medium green bell pepper
• 1 small yellow onion
• 2 cloves garlic
• 1 cup shredded sharp cheddar
• 1/2 cup shredded Monterey Jack
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2 tbsp chopped fresh chives
• 1 tbsp butter

Instructions

1. 1Preheat the oven to 375°F. Thinly slice all three bell peppers into colorful strips and dice the onion; mince the garlic.
2. 2In a large bowl, whisk the eggs with the milk, salt, black pepper, and oregano until the mixture is uniform and slightly frothy—no streaks of white remaining.
3. 3Heat the olive oil and butter in a 10- or 12-inch oven-safe skillet over medium heat. Add the onion and cook 3 minutes until softened.
4. 4Add the sliced bell peppers and cook 6 to 8 minutes, stirring now and then, until they soften and the edges begin to caramelize while staying brightly colored.
5. 5Stir in the garlic and cook 30 seconds until fragrant. Spread the pepper mixture evenly across the bottom of the skillet.
6. 6Pour the egg mixture over the peppers. Sprinkle both cheeses evenly across the top, tucking a little cheese into the eggs so it melts throughout.
7. 7Cook on the stovetop without stirring for 3 to 4 minutes, until the edges just start to set and look slightly puffed.
8. 8Transfer the skillet to the preheated oven and bake 12 to 15 minutes, until the center is just set (a knife inserted near the middle should come out clean) and the top is golden and lightly browned in spots.
9. 9Remove from the oven and let the frittata rest 5 minutes so it firms up for clean slices. Scatter chives over the top, cut into wedges, and serve warm. The peppers should shine through every slice in bright ribbons.