Grilled Pepper and Carrot Frittata

Preheat your grill to medium-high heat. Grill the bell peppers, turning occasionally, until charred on all sides. Remove from the grill and let cool. Once cooled, dice the peppers into 1/2-inch pieces.

In a large non-stick ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced carrots and sauté for 5-7 minutes, or until they are tender and lightly browned.

Add the sliced red onion to the skillet and cook for an additional 2-3 minutes, or until the onion is translucent.

In a large bowl, whisk the eggs until well combined. Season with salt and pepper to taste.

Pour the egg mixture into the skillet, making sure to evenly distribute the carrots, onions, and grilled peppers. Sprinkle the shredded American cheese over the top.

Transfer the skillet to the oven and bake at 400°F for 10-12 minutes, or until the frittata is set and the cheese is melted and bubbly.