1/2 cup freshly grated Parmigiana Reggiano (I used the biggest grate)
1/2 garlic clove minced
1 tsp oregano
1 tomato chopped
Roasted red peppers 1/2 cup chopped (I buy these at costco in a can, they are actually cheaper than buying fresh and roasting them your self!)
*salt (see my tip below)
First decide if you want o do this partly on the stove-top and partly in the oven as they do in Italy or bake it entirely in the oven as the Spaniards do a tortilla. I chose to do it entirely in the oven so I used a stoneware 10X10 pan, other wise you will need a large oven proof pan.
Preheat oven to 350
Beat the eggs and add salt and pepper. *TIP: I always use 3 shakes of salt per egg when I scramble them so I just do the same in a large recipe like this so for 12 eggs I gave it 36 shakes.
Stove-top/Oven method: Heat an oven proof pan up with plenty of olive oil and saute the garlic, tomato, oregano, and peppers all at once until soft. Add in the beaten eggs and half the cheese twirling the pan to mix together. Allow it to cook until a bottom crust forms. Add the rest of the cheese to the top and drizzle more olive oil on top. Transfer to oven and bake until it doesn't jiggle anymore. This takes about 20 minutes.
Oven Method: Coat the bottom of the casserole dish with olive oil. Add the peppers, garlic, oregano, and tomato and mix together. Add half the cheese to the eggs and pour on top. Add the rest of the cheese to the top and drizzle more olive oil all over the top. Bake until it doesn't jiggle any more, about 25-30 minutes. Allow it to cool at least 10 minutes before cutting into, it is way better slightly cooled and even better room temperature. I love a frittata sandwich with the left overs!