Serves 6/A vegetable-studded dinner. Moderate the heat to your taste with more pepper. Serving tip: Accompany with a tangy arugula salad with citrusy dressing.
1½ tablespoons extra-virgin olive oil, divided
1 cup diced bell peppers (red, yellow, or a mix)
1 cup diced onion
2 large jalapeño peppers, minced
¼-½ teaspoon cayenne pepper
½ cup shredded jalapeño jack cheese
¼ cup roughly chopped fresh flat-leaf parsley
Fresh flat-leaf parsley sprigs, for garnish
- Preheat oven to 350°. In a 10-inch oven-proof sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add bell peppers, onion, and jalapeño, tossing frequently until tender, about 5 minutes. Remove from heat and spread mixture evenly in pan; let cool for about 7 minutes.
- In another bowl, beat eggs with cayenne pepper and cheese. Stir in parsley, plus salt and pepper. Carefully pour egg mixture evenly over cooled vegetables. Place pan over medium-low heat and cook until frittata sets but is not brown, about 12 minutes. Transfer to oven and cook 3-4 minutes more, until cooked through. Cut into wedges and serve, garnished with parsley sprigs.
PER SERVING: 160 cal, 65% fat cal, 12g fat, 4g sat fat, 221mg chol, 9g protein, 5g carb, 1g fiber, 129mg sodium
What do you think of this recipe? Love it? Could be better? Share your experience, ask questions, or post comments and helpful cooking hints on our DL Recipe Feedback forum, hosted by senior food editor Elisa Bosley