Serves 6/A vegetable-studded dinner. Moderate the heat to your taste with more pepper. Serving tip: Accompany with a tangy arugula salad with citrusy dressing.

1½ tablespoons extra-virgin olive oil, divided
1 cup diced bell peppers (red, yellow, or a mix)
1 cup diced onion
2 large jalapeño peppers, minced
6 eggs
¼-½ teaspoon cayenne pepper
½ cup shredded jalapeño jack cheese
¼ cup roughly chopped fresh flat-leaf parsley
Fresh flat-leaf parsley sprigs, for garnish

1. Preheat oven to 350°. In a 10-inch oven-proof sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add bell peppers, onion, and jalapeño, tossing frequently until tender, about 5 minutes. Remove from heat and spread mixture evenly in pan; let cool for about 7 minutes.
2. In another bowl, beat eggs with cayenne pepper and cheese. Stir in parsley, plus salt and pepper. Carefully pour egg mixture evenly over cooled vegetables. Place pan over medium-low heat and cook until frittata sets but is not brown, about 12 minutes. Transfer to oven and cook 3-4 minutes more, until cooked through. Cut into wedges and serve, garnished with parsley sprigs.

PER SERVING: 160 cal, 65% fat cal, 12g fat, 4g sat fat, 221mg chol, 9g protein, 5g carb, 1g fiber, 129mg sodium

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