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I made this frittata for dinner tonight, and it made a healthy, fast, easy, and very colourful meal. Unfortunately, with cooking for 8 minutes on the stove top, by the time my eggs were almost set, the bottom had scorched, (it is a heavy bottomed pan). The burned flavour did not permeate through the dish though...next time I will start to broil the eggs earlier. It is just personal preference, but I think we might enjoy the addition of a little heat, so I will add some chopped jalenpeno with the other peppers next time as well. I appreciate having this recipe for a lower fat, very tasty egg dish.