2 tbsp olive oil
1 cup diced red onion
2 garlic cloves, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
8 large eggs, beaten
1 cup crumbled feta cheese (*see notes)
1/2 cup shredded cheddar cheese
1/3 cup chopped, fresh cilantro
1/2 tsp black pepper
1/4 tsp Kosher salt
Pre heat the oven to 425 degrees Fahrenheit.
Heat the olive oil over medium heat in a 10 inch cast iron skillet. When hot, add the onions and cook for 5 minutes. Add the garlic, cook for another minute.
Add the peppers, cook for another 8 minutes or until everything starts to brown just a small bit. Stir throughout cook time to make sure everything cooks evenly.
In a medium sized bowl whisk together the eggs with a splash of cold water. Mix in the cheeses, cilantro, salt and pepper.
Pour the egg mixture over the peppers. Shake the pan just a bit to evenly distribute the eggs over the peppers. Cook for about 2 minutes or until the eggs just start to pull away from the pan.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is cooked. You can insert a knife or skewer into the center to check.
Serve straight out of the skillet or gently slide onto a serving dish.
Leftovers are great served warm or at room temperature.
I use goat milk feta cheese in this recipe. I love it’s robust flavor. I also enjoy sheeps feta for that reason. Cow milk feta is just fine if thats what your prefer.