1 1/2 Tblsp extra virgin olive oil, divided
1 cup diced bell pepper (red, yellow, orange)
1 cup diced onion
2 large jalapeno peppers minced
1/4-1/2 tsp cayenne pepper
1/2 cup shredded jalapeno jack cheese
1/4 cup roughly chopped fresh flat leaf parsley
Preheat oven to 350. In a 10 inch oven proof saute pan, heat 1 tablespoon olive oil over medium high heat. Add bell peppers, onion, and jalapeno, tossing frequently until tender, about 5 minutes. Remove from heat and spread mixture evenly in pan; let cool for about 7 minutes.
In another bowl, beat eggs with cayene pepper and cheese. Stir in parsley, plus salt and pepper. Carefully pour egg mix over cooled vegetables. Place pan over medium low heat and cook until frittata sets but is not brown, about 12 minutes. Transfer to oven and cook 3-4 minutes more until cooked through. Cut into wedges and serve garnished with parsley sprigs. Serve with a tangy arugula salad with citrusy dressing. Serves 6.