Chicken and Vegetable Frittata

Whisk together the eggs, cheese and pepper in a large bowl. Make sure that the egg mixture is homogeneous (the mixture should be a uniform yellow-yolks and whites completely broken together). Set aside.

Preheat broiler to 350?F.

In a large saucepan over medium heat, sauté the vegetables in olive oil for about 2 minutes, stirring constantly. Set aside.

Lightly brown the ground chicken in the same saucepan, adding the salt as you sauté the meat. Lower the heat to medium-low and add the sautéed vegetables to the pan. Pour the egg-cheese mixture carefully over the vegetables.

Cook the mixture without stirring for 4 to 5 minutes, until you see the edges of the frittata begin to set.

Move the pan from the stovetop to the broiler. It will take another 4 to 5 minutes (depending on your oven) for the frittata to finish cooking. The frittata will have puffed slightly, its surface browning slightly under the broiler's heat. Remove pan from the oven.

Let rest for a few minutes before removing the frittata to a serving plate with the use of a plastic spatula.

Slice into wedges and serve with a green salad on the side.