Leek, Sweet Pepper and Broccoli Frittata

Adapted from epicurious.com

INGREDIENTS

• 3 tablespoons olive oil
• 1 leek (finely sliced)
• 2 mini sweet peppers, chopped
• 2 cups of broccoli, chopped
• 4 large garlic cloves, thinly sliced
• 8 large eggs
• 3 tablespoons chopped fresh or 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 cup (packed) shredded sharp provolone cheese

PREPARATION

1. Preheat broiler.
2. Heat oil in a large ovenproof skillet over high heat.
3. Sauté leeks until soft, about 5 minutes.
4. Add sweet peppers, broccoli, and garlic, stirring to coat with oil.
5. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
6. Meanwhile, whisk together eggs and next 4 ingredients in a large bowl.
7. Arrange vegetables evenly in skillet, then pour egg mixture over.
8. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes.
9. Sprinkle evenly with cheese.
10. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes.
11. Run a spatula around skillet edges to loosen the frittata.
12. Cut into wedges and serve hot or at room temperature.

Serves 8. Prep time, 10 minutes; cook time, 30 minutes.