Red Pepper Frittata

As promised -- the original recipe from the December 2008 Real Simple magazine that gave me the idea for the Bacon, Cheddar, and Horse Radish frittata below (12/14/08) -- I've also included a picture of the Red Pepper frittata. This one also got rave reviews from our party guests.

2 Tablespoons Olive Oil
1 Onion, thinly sliced
2 Red Bell Peppers, thinly sliced
Kosher Salt and Black Pepper
10 Large Eggs
1 Cup Fresh Flat-Leaf Parsley, chopped
4 Ounces Soft Goat Cheese

1. Heat oven to 400 degrees. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes.
2. In a medium bowl, whisk the eggs, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix in the parsley. Pour over the vegetables in the skillet, stir once, and crumble the cheese over the top.
3. Transfer to oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.