Pepper and cheese frittata
Eggs and cheese make this a protein-rich meal, while peppers add sweetness and color without making it carb-heavy. Cook it gently in a covered pan so the center sets without the bottom scorching.
Thinly slice the peppers.
Beat the eggs in a bowl until the yolks and whites are combined.
Stir the cheese into the beaten eggs.
Melt the butter in a 25 cm nonstick frying pan over medium heat.
Add the peppers and cook for 5-7 minutes, stirring occasionally, until softened.
Pour the egg and cheese mixture evenly over the peppers.
Cover the pan and cook over low heat for 8-12 minutes, until the center is just set.
Remove the pan from the heat and let the frittata rest for 2 minutes before slicing.
For the best texture, keep the heat low once the eggs go in. Leftovers can be refrigerated in a covered container for up to 3 days and reheated gently.