Simple Vegetable Frittata

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 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.

Step 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.

Step 9

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