By Chef Dean Dellaventura
3 eggs per person (well scrambled)
1 cup finely diced red onion
1 cup finely diced green pepper
1 cup finely diced red pepper
1 cup finely diced tomato
1 cup grated cheddar cheese
6 tsp. unsalted butter
Salt and fresh cracked pepper
For this recipe you will need a 10 inch non-stick sauté pan.
In the sauté pan, add 1tsp. butter and allow to melt over medium heat.
Add 1 oz. green pepper, 1 oz. red pepper, 2 oz. onion and allow to cook until the onions are opaque and the peppers are soft and not brown. (About 1-2 minutes).
Add 2 oz of tomato and cook for 1 minute more.
Add 3 scrambled eggs and allow to cook.
Add salt and pepper.
Be sure to move egg and vegetable mixture around in the pan with a heat resistant plastic spatula.
When the egg mixture is browned on the bottom and still wet on the top, sprinkle with 2 oz. of the cheddar cheese.
Place the entire pan under a broiler on high heat until the mixture is completely cooked on top and the cheese is nicely melted (About 1-2 minutes).
Slide the frittata out of the pan and keep warm in a 200° oven on a sheet pan.
Repeat 5 times and serve or buy 6 pans and do it all at once!!