This is a quick and filling recipe, for a great breakfast or brunch. The key to a great frittata is low and slow cooking. After cooking on the stove top, a quick trip under the broiler finishes this great dish.
1/4 cup diced roasted red pepper
5 cherry tomatoes sliced
2 tablespoons bacon pieces
1/4 cup shredded mozzarella cheese
1 tablespoon sharp cheddar cheese
Begin by whisking eggs until well beaten. Add pepper and mozzarella cheese and mix well. Pour egg mixture into a six inch cast iron pan coated with cooking spray, or lightly greased. Float tomato slices on top of eggs and sprinkle with cheddar cheese. For a change, you can substitute parmesan cheese. Also for a fluffier dish, add two tablespoons of half and half. Place pan on smallest burner and use the lowest heat. Allow to cook about six to seven minutes, undisturbed. Carefully move pan under the broiler for about 4 minutes or until top begins to brown. USE POT HOLDERS WHEN HANDLING THE SKILLET. It will be very hot. Allow to cool a few minutes. The frittata will slightly pull away from the egde of the pan. Slice, plate and enjoy.