Bell Pepper and Feta Frittata

We had about a million bell peppers in our CSA box last week, and I still had 2 remaining even after making a giant batch of the vegetable sauce recipe that I got from my grandma. So I made the easiest and quickest thing you can make - a frittata. I had collard greens on hand, so I threw those in there. You can use kale, swiss chard, or spinach if you would like, or skip them altogether. (If using spinach, throw it in right before you are ready to add the feta, and give it a minute to wilt. But kale, swiss chard, and collard greens all need to be cooked as much as the peppers and onions.)

Frittatas are great because they are so versatile and they are a great way to use up whatever vegetables you have on hand - most vegetable/potato/cheese combinations will probably taste great! I love how the feta cheese tasted in this bell pepper and feta frittata.

Here's a little money-saving tip: Crumbled feta cheese is twice as expensive as a block of feta cheese. The packaging on the blocks of feta cheese is not as colorful or flashy, so I always used to buy the crumbled stuff in the plastic containers because I never even noticed the poor block of feta wrapped in plastic wrap with a sticker, hiding so modestly in the background. Now I only buy the blocks because it takes less than a minute to cut up the feta cheese, and I like to think that I am sticking it to the feta man!

Bell Pepper and Feta Frittata

Makes 8 slices. Total cooking time: 30 minutes.

2 bell peppers (any color)
1 hot pepper (optional)
9-10 leaves collard greens
1 yellow onion
1 cup feta cheese, cubed or crumbled
8-10 eggs* (feel free to substitute egg whites for some of them)
¼ teaspoon garlic powder
½ + ¼ teaspoon salt
1 tablespoon olive oil

*I have a 12-inch cast iron skillet, and I needed 10 eggs to cover all the peppers and collard greens. If you have a 10-inch skillet, then 8 eggs might be enough, or you can use all 10 eggs for a thicker frittata.

1. Clean bell peppers and remove seeds. Chop bell peppers into 1-inch pieces. Finely dice the hot pepper if you choose to use it.

2. Slice the onion into half moons.

3. Remove the stems from the collard greens/kale. Chop the collard greens into ½ inch long strips, and then roughly chop across the strips to make 1-2 inch long pieces.

4. Heat the olive oil in a cast iron pan or an oven-proof pan. Add the peppers, onions, and collard greens. Season with ¼ teaspoon salt. Cook on medium for 10 minutes, stirring every 2 minutes to prevent burning.

5. In the meantime, pre-heat the broiler and prepare the egg mixture. Crack 10 eggs into a bowl, add the garlic powder and ½ teaspoon salt. Whisk the eggs together.

6. Back to the pan. Has it been 10 minutes? Sprinkle feta cheese all over the pan. Add the eggs and season well with freshly ground black pepper.

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Turn the heat to low (the lowest it will go) and cook 5 minutes until the sides start browning and are easy to pull away from the sides of the pan.

7. Carefully put the pan under the broiler for 4-5 minutes to cook the top of the eggs. Start checking on the frittata after 3-4 minutes to make sure it doesn't burn. Things in the broiler can go from not done to burned very quickly.