- 12 eggs
- 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
- ½ teaspoon salt
- ½ tablespoon fresh ground Kampot Black or White pepper
- 1 cup (4 ounces) grated or crumbled cheddar cheese
- 3 cups chopped and prepared red bell pepper and desired amount of sliced sweet onion
- 2 tablespoons olive oil - divided
- 1 tablespoon butter
- Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro)
- In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm 1 tablespoon of the olive oil over medium heat until shimmering. Add the vegetables, and cook for a few minutes, stirring occasionally. Cook until vegetables are tender. Season with salt, to taste. Set aside in a separate bowl.
- Preheat the oven to 350 F.
- Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
- Let the cooked vegetables cool for a few minutes. In the meantime, add the remaining olive oil and butter to the skillet. Stir the lightly cooled veggies into the egg mixture, then pour it all into the skillet. If you reserved any cheese, sprinkle it on top of the frittata now.
- Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Grind the fresh Kampot Pepper over the top and garnish with herbs, slice with a sharp knife, and serve.