artichoke & tri-color sweet baby bell pepper frittata

For the roasted baby peppers: I wash these baby peppers, split them in half and remove the seeds and white veining; drizzle with olive oil, season with salt and pepper and roast in the oven under the broiler until they are soft and the skin begins to blacken a bit. Allow to cool.

In a large bowl, crack all the eggs and season with salt and pepper to taste; add in a good handful of grated cheese and blend lightly to just break up the eggs a bit. Set aside.

n a large deep non-stick oven-proof skillet; drizzle some olive oil and place on medium heat; add in the chopped onion and onion greens and sauté until soft and aromatic.

Add in the parboiled artichoke quarters and season lightly with salt and pepper; sauté on medium heat stirring gently for about 5 to 8 minutes or so, until the artichokes have softened and become flavorful.

Add in the roasted and chopped sweet bell peppers and sauté or only a minute or two.

Add in the egg mixture and stir lightly to combine the vegetables into the egg mixture; cook this on medium heat until the sides of the cooking mixture begins to separate from the sides of the skillet.

Place skillet with the frittata into a preheated oven under the broiler and cook until the top is lightly golden brown and the eggs are set and cooked through.

Remove carefully and allow to cool a bit; serve immediately with freshly toasted rustic country bread or ciabatta.

Note: Pairs perfectly with crisply toasted slices of my pane d' altamura rustic italian bread. See recipe for this bread in my collection on Food52.