Red Pepper and Onion Frittata - bell peppers

Method

• Cut the peppers in half and remove and discard the ribs, seeds, and stems.
• Cut them into strips about 2 inches long and 1/2 inch wide.
• Set aside.
• In a flameproof, nonstick 12-inch omelet pan or skillet over medium-low heat, warm the 1/4 cup olive oil.
• Add the onion and saute until wilted, about 8 minutes.
• Using a slotted spoon, transfer the onion to a dish and set aside.
• Be sure to drain any oil in the dish back into the pan.
• Warm the oil again over medium-low heat.
• Add the bell peppers and saute gently until soft, 15 to 20 minutes, tossing occasionally to cook them evenly.
• Meanwhile, in a bowl, beat the eggs lightly with a fork.
• Stir in the parsley, cheese, salt, and pepper.
• When the peppers are cooked, combine them with the onion.
• When it has cooled enough not to cook the eggs, stir the pepper and onion mixture into the egg mixture.
• Preheat a broiler.
• Wipe the pan clean and pour the 1- 1/2 tablespoons oil into it.
• Use a pastry brush to oil the sides of the pan as well as the bottom to insure that the frittata will not stick to the pan when you unmold it.
• Place the pan over medium heat.
• When it is hot enough to make the eggs sizzle, add the egg mixture, using a fork or spoon to distribute the vegetables evenly.
• Immediately reduce the heat to low and cook until the frittata is set but not browned, 12 to 15 minutes.
• Take care not to overcook the eggs or they will lose their delicacy.
• To finish cooking, slide the pan under the preheated broiler 6 inches from the heat.
• Broil until the top is golden, 1 to 2 minutes.
• Using a spatula, loosen the edges from the pan and slide the frittata out onto a serving plate.
• Serve warm or at room temperature, cut into wedges.