- ½ (8 oz) blockcheddar cheese
- 1 small bunchgreen onions (scallions)
- 2jalapeño peppers
- 2red bell peppers
- 1 mediumred onion
-  black pepper
-  chili powder
-  extra virgin olive oil
- 1Wash and dry the fresh produce.
2 red bell peppers 2 jalapeño peppers 2 avocados 1 small bunch green onions (scallions)
- 2Preheat the oven to the broil setting and position the rack in the upper third of the oven.
- 3Quarter the bell peppers lengthwise; remove and discard the stems, seeds, and membranes. Slice the quarters crosswise into small strips and transfer to a medium bowl.
- 4Quarter the jalapeño peppers lengthwise; remove and discard the stems, seeds, and membranes. Finely dice the peppers and add to the bowl with the bell peppers.
- 5Preheat an ovenproof skillet over medium heat.
- 6Trim off and discard the ends of the onion and remove the outer layer; quarter the onion lengthwise, then thinly slice crosswise. Add to the bowl with the peppers.
1 medium red onion
- 7Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Transfer to a small bowl.
- 8Once the skillet is hot, add olive oil and swirl to coat the bottom.
2 tbsp extra virgin olive oil
- 9Add the peppers, onion, and about ¾ of the green onions (save the rest for garnishing) to the skillet; season with chili powder, cumin, salt, and pepper. Cook, stirring frequently, until the vegetables have softened, 4 to 6 minutes.
1 tsp chili powder ½ tsp cumin 1 tsp salt ½ tsp black pepper
- 10Coarsely grate about 1 cup of cheddar.
½ (8 oz) block cheddar cheese
- 11In a large bowl, combine and whisk together the cheddar, eggs, water, salt, and pepper.
12 eggs 4 tbsp water ½ tsp salt ¼ tsp black pepper
- 12Pour the egg mixture into the skillet. While tilting the skillet with one hand, lift up the edges of the frittata with a spatula and let the eggs run underneath during the first few minutes of cooking. Cook until most of the frittata is set, but the top is still runny, 4 to 5 minutes.
- 13Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; thinly slice the flesh crosswise (without piercing the skin) and scoop out.
- 14Transfer the skillet to the oven and broil until the top is set and lightly browned, 2 to 3 minutes.
- 15To serve, separate the frittata into wedges and divide between plates; top with avocado slices and remaining green onions. Enjoy!