Broccoli Rabe and Red Bell Pepper Frittata

• 3 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 small bunch broccoli rabe, cut into 1 1/2-inch pieces
• 4 large garlic cloves, thinly sliced
• 8 large eggs
• 3 tablespoons chopped fresh oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 cup (packed) shredded sharp provolone cheese

1. Preheat broiler.
2. Heat oil in large ovenproof skillet over high heat.
3. Saute bell pepper and onion until soft, about 5 minutes.
4. Add broccoli rabe and garlic, stirring to coat with oil.
5. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
6. Meanwhile, whisk together eggs and next 4 ingredients in large bowl.
7. Arrange vegetables evenly in skillet, then pour egg mixture over.
8. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes.
9. Sprinkle evenly with cheese.
10. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes.
11. Run spatula around skillet edges to loosen frittata.
12. Cut into wedges and serve hot or at room temperature.

olive oil, red bell pepper, onion, broccoli rabe, garlic, eggs, fresh oregano, salt, freshly ground black pepper, cayenne pepper, provolone cheese

Taken from www.epicurious.com/recipes/food/views/broccoli-rabe-and-red-bell-pepper-frittata-108553 (may not work)