Under 30 Minutes
This hearty frittata travels south of the border (without leaving the stove). Cool salad and spicy store-bought salsa make it a meal.
- 10 large eggs
- Coarse salt and ground pepper
- 3 tablespoons olive oil
- 2 bell peppers (ribs and seeds removed), thinly sliced
- 1 medium red onion, halved and thinly sliced
- 1 cup shredded white cheddar (4 ounces)
- 1 tablespoon red-wine vinegar
- 1 head Boston lettuce (about 10 ounces), torn into pieces
- 1/2 cup store-bought salsa, for serving
In a medium bowl, whisk eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 10-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring frequently, until softened, 6 to 8 minutes.
Add eggs, and cook, quickly stirring with a heatproof rubber spatula, until eggs thicken, about 1 minute. Sprinkle cheese evenly over egg mixture. Cover skillet; reduce heat to medium-low. Cook frittata for 15 minutes. Remove skillet from heat, and let stand, covered, 5 minutes.
Meanwhile, whisk together vinegar and remaining 2 tablespoons oil in a large bowl; season dressing with salt and pepper. Add lettuce, and toss to combine.
Slide frittata onto a work surface; cut into wedges. Top frittata with salsa, and serve with salad.