Mexican Fritatta

I love frittata's, but we seem to forget them when we make our weekly menu's. Chris made this Mexican Frittata for us this week. We found the recipe in the July 2008 Everyday FOOD magazine.

Recipe:
• 5 large eggs
• Coarse salt & ground pepper
• 1 1/2 Tablespoons olive oil
• 1 bell peppers (ribs and seeds removed), thinly sliced
• Half a medium red onion, thin slices
• 1/2 cup shredded white cheddar (4 ounces)
• 1/2 Tablespoon red-wine vinegar
• 1/2 head Boston lettuce (about 10 ounces), torn into pieces
• 1/4 cup store-bought salsa for serving

1. In a medium bowl, whisk eggs with 1/4 teaspoon salt and 1/8 teaspoon of ground pepper; set aside. In a 10-inch nonstick skillet with a tight-fitting lid, heat 1/2 Tablespoon oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring frequently, until softened, 6 to 8 minutes.

2. 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.

3. Meanwhile, whisk together vinegar and remaining oil in a large bowl; season dressing with salt and pepper. Add lettuce and toss to combine.

4. Slide frittata onto a work surface; cut into wedges. Top with salsa and serve with salad.

I add sour cream too. Yum!