Heather’s Mexicanish Frittata

Adapted from Everyday Food
Serves 6

12 large eggs
Coarse salt and ground pepper
1 tablespoon olive oil
1 red bell pepper, ribs and seeds removed, thinly sliced
1 green bell pepper, ribs and seeds removed, thinly sliced
1 medium red onion, halved and thinly sliced
2 ounces sharp cheddar cheese, shredded (1/2 cup)
2 ounces pepperjack cheese, shredded (1/2 cup)
The smallest can of chipotles in adobo you can find

1. Heat oven to 375 degrees F. Remove one chipotle pepper from can and
mince finely. In a medium bowl, whisk eggs with 1/2 teaspoon salt and
1/4 teaspoon pepper; add minced chipotle and set aside.
2. In a skillet, heat In a 10-inch nonstick skillet with a
tight-fitting lid, heat oil over medium-high. Add bell peppers, onion
and a little adobo sauce (optional: this will make it more spicy);
season with salt to taste. Cook, stirring frequently, until softened,
6 to 8 minutes.
3. Grease an 8×8 or 7×11 baking dish liberally. Place cooked peppers
and onions in the bottom, top with most of cheese. Add eggs and place
dish in oven. After ten minutes, remove and top with remaining cheese.
4. Allow to cook until center is no longer jiggly, about 30 minutes.
If edges get too brown, shield them with aluminum foil, leaving center
of dish uncovered. Slice and serve with salsa, black beans, tortillas,
and/or salad.

Note: Chipotle and adobo are both very strong and very spicy. If you
are hesitant about spice, do not add any adobo to the pepper/onion
mixture, and perhaps don’t use an entire chipotle pepper in the eggs.
It’s also advisable to wear gloves when handling the chipotle. If
that’s not an option, wash your hands thoroughly and often, and don’t
touch your eyes for the rest of the night.

Another note: If you want to make this on your stovetop, you can. Make
sure you have a lid that fits tightly on your skillet and, once your
veggies are soft, add the eggs. Cook, stirring with a heat-proof
spatula or wooden spoon, for about a minute until eggs start to
thicken. Sprinkle cheese on top, cover, reduce heat to medium-low.
Cook for 15 minutes. Allow to stand off heat, covered, for five
minutes before serving.