Portuguese Frittata with Peppers and Onions

Ingredients

• 8 large Eggs
• 1 each Red Bell Pepper
• 1 each Yellow Bell Pepper
• 1/2 each Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 2 tbsp Fresh Parsley
• 1 tbsp Fresh Oregano
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Preheat your oven to 190°C. Dice the 1/2 onion into 0.635 cm pieces and mince the 2 cloves garlic. Cut the 1 red bell pepper and 1 yellow bell pepper into 1.27 cm pieces. Chop the 2 tbsp fresh parsley and 1 tbsp fresh oregano.
2. 2In a medium bowl, whisk the 8 large eggs with the 1/2 tsp salt and 1/4 tsp black pepper until well combined and slightly frothy.
3. 3Heat the 2 tbsp olive oil in a 25.4 cm oven-safe skillet over medium heat. Add the diced 1/2 onion and minced 2 cloves garlic to the skillet and cook for 4-6 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the 1 red bell pepper and 1 yellow bell pepper (cut into 1.27 cm pieces) to the skillet with the softened onions and garlic. Cook for 4-6 minutes, stirring occasionally, until the peppers are slightly softened but still have a slight bite.
5. 5Pour the whisked 8 large eggs, 1/2 tsp salt, and 1/4 tsp black pepper mixture evenly over the cooked vegetables in the skillet. Immediately sprinkle the chopped 2 tbsp fresh parsley and chopped 1 tbsp fresh oregano over the egg mixture.
6. 6Carefully transfer the skillet to the preheated oven at 190°C. Bake for 15-20 minutes, or until the frittata is set in the center and the edges are lightly golden.
7. 7Remove the skillet from the oven and let the frittata cool in the skillet for 5-10 minutes before slicing. This allows it to firm up and makes it easier to serve. Serve the Portuguese Frittata warm.

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