Southwest Frittata

3 T. unsalted butter, divided
1 small red or green bell pepper, seeded and chopped
1/4 c. finely chopped onion
1 T. minced seeded jalapeno pepper
6 large eggs
1/4 c. whole milk or half-and-half
2 t. finely chopped fresh cilantro or flat-leaf parsley
2 t. finely chopped fresh oregano
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Monterey Jack cheese
2 T. grated Parmesan cheese
Sour cream and salsa, for garnish

Position an oven rack about 5" from the broiler element and heat the broiler.

In a 10" ovenproof frying pan or omelet pan, over medium heat, melt 1 T. of butter. Add the bell pepper, onion, and jalapeno and saute until tender, 2-3 minutes. Remove the pan from the heat and set aside.

In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the milk and whisk until well combined. Site in the cilantro, oregano, salt, and pepper. Add the vegetable mixture and the Jack cheese to the egg mixture and stir gently until combined.

Wipe the frying pan clean. Add the remaining 2 T. butter and melt over medium heat. Add the egg mixture to the pan. Reduce the heat to low, cover, and cook until the edges are golden brown and the egg mixture is just set in the center but not dry, about 10 minutes. Uncover and remove the pan from the heat. Sprinkle the Parmesan cheese over the top.

Place the pan under the broiler and broil until the top is golden brown, about 2 minutes. Remove the pan from the oven. Serve hot.

Serves 2-4.

Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 175.