Ingredients:
8 eggs
½ cup heavy cream
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1/8 teaspoon freshly ground nutmeg
1 cup Oaxacan cheese, small dice (or Jack will do)
2 teaspoons fresh oregano, or your choice of fresh herb, finely chopped and divided
½ cup onions, thinly sliced
½ pound pardon peppers, stems removed
2 teaspoons minced garlic
2 tablespoons olive oil
Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, beat the eggs and cream until completely incorporated. Stir in salt, pepper, nutmeg, cheese, and half the oregano.
3. In an 8-inch ovenproof skillet, heat 1 tablespoon of oil over medium heat. Add onions, and peppers, season lightly with salt and pepper and cook, stirring occasionally, until onion and peppers are lightly browned, about 5 minutes. Transfer to a bowl and set aside.
4. Pour egg mixture over vegetables, tilt pan to distribute evenly. Cover and bake until set, 15-20 minutes. Cut into wedges and serve with a garnish of chopped herbs.
Serves 6