Serves 6

6 large eggs 2 tablespoons half and half
1/2 teaspoon salt, plus a pinch 1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil 1 tablespoon butter
1 small yellow onion, diced ~ 6 tri-colored mini bell peppers, sliced into rings
1 tomato, seeded, diced Kosher salt/fresh ground pepper
6 ounces shredded mozzarella

 

Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the onions, peppers and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 2 minutes longer. Pour the egg mixture over the vegetable mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler set to low. Broil until the top is set and golden brown on top, about 3 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

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