Rainbow Fritatta

INGREDIENTS:

• 12 Eggs, beaten
• 1 cup shredded cheddar cheese
• 1 cup shredded monterary jack cheese
• 1 Red Bell Pepper, julliened
• 1 Orange or Yellow Bell Pepper, juliened
• 1 White Onion, diced
• 2 flat cans diced green chiles, drained
• 2 t salt
• 2 t pepper
• Olive oil

DIRECTIONS:

Heat about 1T olive oil in your skillet over medium heat until oil is hot. Add the diced onion and sauté for about five minutes, until they just start to soften. Add the juliened bell peppers, 1 t salt, 1 t black pepper and sauté for another 3 – 5 minutes, until tender. If your pan is still well oiled and nothing is sticking, add the eggs. If the oil has been absorbed, add a little more to keep the eggs from sticking. Let the eggs cook for a minute or two and then using a spatula, mix the runny eggs around with the sautéed onions and peppers. You want this to stay fairly runny. Once the eggs start to firm up, remove from the heat and add the cheeses and the green chiles. Mix the egg mixture with the cheese, remaining salt and pepper and green chiles using the spatula in an almost folding motion gently fold, evenly incorporating the cheese and chiles in with the soft, not fully cooked eggs mixture. Once mixed, transfer the fritatta to the 450 degrees F oven. Check the frittata often once in the oven and remove when uniformly browned and firm (cooked through) —this should take about 5 – 8 minutes. Let cool for about 10 minutes. Transfer the frittata to a large serving plate. Run a spatula around the edge of the frittata and then give the skillet a little shake to make sure that the fritatta is loosened from the pan. Carefully transfer the frittata to a serving platter, slice it into single serving size pieces (either triangles or squares) and serve!