Egyptian Eggah (Vegetable Frittata)

Instructions

1. 1Preheat your oven to 190°C. Finely dice the 0.5 medium onion and the 0.5 medium bell pepper. Dice the 1 medium tomato into 1.27 cm pieces. Finely chop the 0.25 cup of parsley and the 0.25 cup of cilantro.
2. 2In a large bowl, whisk together the 6 large eggs, 0.5 teaspoon cumin, 0.25 teaspoon salt, and 0.25 teaspoon black pepper until they are well combined.
3. 3Heat the 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add the finely diced 0.5 medium onion and 0.5 medium bell pepper to the skillet and cook for about 5 minutes, stirring occasionally, until they have softened.
4. 4Stir in the 1 medium tomato (diced into 1.27 cm pieces) and cook for another 2 minutes, stirring gently. Remove the skillet from the heat and stir in the 0.25 cup of finely chopped parsley and the 0.25 cup of finely chopped cilantro.
5. 5Pour the whisked egg mixture evenly over the vegetables in the skillet. Carefully transfer the skillet to the preheated oven and bake for 15-20 minutes at 190°C, until the center of the eggah is set and the top is lightly golden brown.
6. 6Remove the skillet from the oven and allow the eggah to cool in the skillet for 5 minutes. This cooling time helps the eggah set further, making it easier to slice. Slice and serve warm.

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