RED PEPPER AND ONION FRITTATA

4 large bell peppers (red and yellow), sliced in circles
1/4 cup extra-virgin olive oil
1 large onion, thinly sliced
9 eggs
2 tablespoons roughly chopped fresh Italian parsley
3/4 cup roughly grated parmesan cheese
white and black pepper to taste

Clean red and yellow peppers -- discard seeds, stems, etc. Slice peppers into round rings. Set aside. Slice onion thinly. Set aside.

In nonstick skillet over medium-low heat, warm a small amount of olive oil. Add sliced onions and saute until tender, about eight minutes. Using a fork, transfer sauteed onions into a bowl and set aside.

Warm the pan again over medium heat. Add sliced bell peppers and saute gently until soft (15 to 20 minutes), tossing frequently to cook them evenly. After peppers are cooked, add them to onions and let both cool down in bowl. You don't want to add the peppers to your egg mixture, or it will cook too fast.

In another bowl, beat eggs, then add the cooled onions and peppers. Stir in parsley, grated Parmesan cheese, and salt and pepper to taste.

Into the same saute pan in which you cooked the onions and peppers, add the remaining olive oil. Heat the pan over medium heat. Add the egg mixture, then the onions and peppers. Reduce the heat to low and cook until the Frittata sets, but is not browned, about 12 to 15 minutes.

Preheat broiler.

To finish cooking, place skillet in preheated broiler six inches from heating element. Broil until the top is golden (about 1 to 2 minutes).

Using a spatula, loosen the edges from the pan and slide the Frittata out onto a serving dish. Cut into wedges, and serve warm or at room temperature.

Source: Home & Garden TV -- All In Good Taste