Egyptian Eggah (Vegetable Frittata)

Ingredients

• 6 large Eggs
• 1/2 medium Onion
• 1/2 medium Bell Pepper
• 1 medium Tomato
• 1/4 cup Fresh Parsley
• 1/4 cup Fresh Cilantro
• 1/2 teaspoon Cumin
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2In a skillet, heat olive oil over medium heat. Sauté onion and bell pepper until softened, about 5 minutes.
3. 3Add tomato and cook for another 3 minutes.
4. 4In a bowl, whisk together eggs, parsley, cilantro, cumin, salt, and pepper.
5. 5Pour the egg mixture over the vegetables in the skillet. Cook on the stovetop for 2-3 minutes to set the edges.
6. 6Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggah is set and lightly golden.
7. 7Let cool slightly before slicing and serving.

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