Mexican Frittata

My mom’s neighbor has a chicken coop and sells a dozen organic free range eggs for 2 dollars! Every time we visit I try to pick up some eggs. This was the quick breakfast that I made from these little beauties. It really is simple, and I hesitated posting it because it is so simple, but sometimes it is nice to have just the everyday quick easy, no fuss meal. It made enough for the three of us for Sunday breakfast, but if you aren't big eaters it makes great leftovers.

10 egg whites or 5 whole eggs

1 anahiem pepper

1 red pepper

1 onion

salt and pepper to taste (about a 1/4 teaspoon salt, and a few grinds of pepper)

Garnish: cilantro, salsa

Dice the onions, and peppers. Heat a medium fry pan, add a tsp of olive oil. When the oil is hot add the onions and peppers. Cook until soft, about 5 minutes. In a separate bowl add the egg whites and salt and pepper and mix together. Pour the eggs over the peppers and onion and mix them together. At this point don't touch the egg mixture, just let it cook. When it is almost all the way cooked through, (the sides are cooked, and everything but the very center is cooked), put it in the oven on high broil and cook the rest of the way through. Watch it so it doesn't burn! It should be a golden brown on top. Take out of the oven and slice like a pizza. Top with salsa, and cilantro.