Onion, Pepper, Spinach and Pancetta Frittata

I LOVE a good omelet for breakfast, but making my own omelets kinds of intimidates me for some reason (maybe I need to try that "As Seen On TV" special omelets-for-dummies pan?). Luckily, frittatas can pretty much do the job of an omelet without all that scary egg flipping required!

Onion, Pepper, Spinach and Pancetta Frittata

2 tablespoons olive oil
1/2 cup chopped onion
1 cup diced pancetta (regular old ham works too or you could omit it all together to go vegetarian)
1/2 cup sliced bell peppers (any color works, I prefer a mixture just for added color)
About 8 oz. of spinach
8 large eggs
1/4 cup half-and-half
1/4 cup crumbled feta


Move oven rack to position nearest to broiler and set oven to broil. Heat olive oil over medium heat in a 12-inch cast iron skillet. Saute onion until translucent and soft. Season with salt and pepper, and add pancetta, spinach and bell peppers. Cook for 4 minutes. Whisk together the eggs and half-and-half and pour mixture into skillet. Stir to arrange fillings evenly and cook until bottom is set. Sprinkle feta on top. Transfer skillet to oven; cook 3 to 5 minutes or until top is set. Cut into slices and serve. Makes 3 servings.

Source: Glamour magazine