3 tablespoons olive oil
2 cups (or more) strips of mixed peppers
6 large eggs
1/2 cup milk or milk substitute
1/2 cup freshly grated Pecorino or cheese of choice
2 cloves garlic, minced
freshly ground black pepper
chopped flat-leafed parsley or cilantro, for garnish
1. Heat oven to 350 degrees.
2. Heat the oil in a ovenproof skillet over medium heat until it shimmers. Add the pepper strips, season with sea salt and cook, stirring often, until they are tender and starting brown. This will take 15 minutes or so. If the peppers are browning too quickly, turn down the heat.
3. Meanwhile, whisk the eggs, milk, and cheese together in a bowl. You want this to be well blended, but not light and frothy.
4. Turn the heat to medium-high, add the garlic to the peppers and cook for 30 seconds, or until it is fragrant. Pour in the eggs and season them with salt and pepper. As the eggs begin to set, scrape them with a spatula toward the middle of the pan, allowing the uncooked eggs to run down to the bottom of the pan. Continue cooking and scraping until the eggs have pretty much set, about 4 minutes; the frittata will look a bit raw on top, but it will have shape.
5. Slide the skillet into the upper third of the oven and bake for 20 minutes, or until the frittata is golden and very puffy. Let it cool for a few minutes, scatter some chopped parsley or cilantro over the top and serve.