Instructions: 1. In a heavy cast-iron skillet or heavy shallow range-to-oven casserole heat the olive oil over low to moderate heat. Tilt the pan and swirl the oil so that it lightly films the sides of the pan.

2. Add the onion and the chopped and minced peppers and cook slowly, stirring occasionally, until the vegetables are soft and the onion is lightly browned.

3. In a medium bowl whisk the eggs with the salt and the cayenne until they are just frothy. Whisk in the cornmeal, 1 Tb. at a time, until it is smoothly incorporated and there are no lumps. Preheat the oven to 350F.

4. Pour the egg mixture over the vegetables in the skillet. Sprinkle the grated cheese evenly over the top.

5. Place the skillet or casserole in the oven and bake for 12-15 minutes until the omelet is set and the cheese is melted.

6. Let the frittata stand for a few minutes, then cut into wedges to serve.

"The frittata, an omelet that is either cooked in a skillet or baked in the oven, is the way eggs are often prepared in Mediterranean cooking. A variety of vegetables and/or cheeses are frequently added to the basic egg mixture; Italians favor artichokes, mushrooms, and spinach, while the Spanish lean toward tomatoes and potatoes. In this frittata both sweet and hot peppers add zing, while blue cornmeal provides subtle, earthy flavor. It is a nice dish for brunch or a light lunch, served with a tomato and avocado salad."

Cuisine:
"African/middle Eastern"

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