Simple Vegetable Frittata

Ingredients

• 6 whole eggs
• 2 tablespoons olive oil
• 1 medium bell pepper (red or yellow), diced
• ½ medium onion, diced
• ½ cup sharp cheddar cheese, shredded
• 1 pinch to taste salt and black pepper

Instructions

1. 1

   Crack all 6 eggs into a medium bowl, then whisk them with a fork until the yolks and whites are evenly mixed and uniform in color, about 1 minute.

2. 2

   Dice the red or yellow bell pepper by slicing it into thin lengthwise strips, then turning it 90 degrees and slicing it crosswise into 0.5-inch cubes.

3. 3

   Dice the onion by slicing it crosswise into thin rings, then dicing each ring into 0.5-inch pieces.

4. 4

   Pour 2 tablespoons of olive oil into a 10-inch nonstick skillet and place it over medium-high heat for 90 seconds, until the oil shimmers and slides quickly when you tilt the pan.

5. 5

   Add the diced bell pepper and onion to the hot oil, then stir once every 30 seconds for 4 minutes, until the vegetables are soft and the onion looks translucent.

6. 6

   Pour the whisked eggs directly over the vegetables in the skillet, then sprinkle the shredded cheddar evenly across the surface.

7. 7

   Reduce the heat to medium and cook without stirring for 6 minutes, until the edges of the frittata look set and pale golden when you peek underneath with a spatula, but the center still jiggles slightly when you shake the pan.

8. 8

   Slide the frittata onto a cutting board or serving plate by tilting the skillet and using a rubber spatula to guide it out in one piece.

9. 9

   Sprinkle a pinch of salt and black pepper over the top, then slice the frittata into 2 equal wedges.

Tools you’ll need

• medium mixing bowl
• fork
• cutting board
• chef's knife
• 10-inch nonstick skillet
• rubber spatula

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