Ingredients

• Olive oil, for cooking vegetables
• 1 jalapeno, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 onion, chopped
• 6 eggs
• 1 teaspoon dried oregano
• Salt and pepper
• 4 ounces goat cheese, crumbled
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 1 avocado, sliced

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Instructions

1. Preheat the broiler.
2. Heat some olive oil in a well-seasoned 10-inch cast-iron skillet over medium heat. Add the jalapenos, red peppers, yellow peppers and onions and cook, stirring occasionally, until soft, about 4 minutes.
3. In a bowl, beat the eggs with the oregano and a pinch of salt and pepper, then pour into the skillet. Stir with a heatproof spatula, letting uncooked egg run under the cooked egg and veggies. Scatter the goat cheese, basil, cilantro and parsley over the top.
4. Transfer the skillet to the broiler; broil until cooked through, about 3 minutes. Run the spatula around the edge of the frittata to release it from the skillet, then slide the frittata onto a serving plate. Top with avocado slices and cut into servings.