Toasted Vegetable Frittata

I've been wanting to make a frittata for awhile, and lunch today was a great opportunity. Cooking for lunch feels like such a novelty. This was fun and really could take on tons of alterations - different cheeses, different veggies, different herbs, etc. Had it with a little arugula/balsamic/olive oil salad on the side. Here's what I used for one (and half of it filled me up):

4 eggs
Salt
Pepper
A pinch of dill
A pinch of paprika
A splash of half-and-half
Half an orange bell pepper, halved again and sliced
1/4 a white onion, halved and sliced thinly
1-2 tbsp olive oil
A few leaves of arugula
A few thin slices of cheddar cheese
Parmesan cheese

Combine the eggs, a little salt, a little pepper, your pinches of dill and paprika, and a splash of half-and-half in a bowl and whisk together, then set aside. Put a small frying pan over medium-low heat and place a square of aluminum foil in the plan, then put your onions and bell pepper on top of the foil and sprinkle with salt and ground pepper. Cook, stirring occasionally, until they start to get brown around the edges. Then, in another larger (but not too large) frying pan, drizzle just a little olive oil and add the onions and pepper to that, over medium-high heat. Stir it around once or twice and add your egg mixture evenly around the pan. Place your arugula on top of the egg mixture in the pan, then arrange the cheddar slices evenly on top of that.

Watch for the edges of the egg to start to set, then lift up a side and tilt the pan to let the yolk run under the part that has started to cook. Do this on several edges, several times. It's OK if you don't cook all of the yolk during this part.

Turn down the heat just a little, sprinkle the top with parmesan cheese, and put a lid on the pan. Allow to cook until the top of the egg gets puffy (the bottom will brown, but don't let it burn). Transfer to a plate and serve!

(Alternately, if you have an oven-proof frying pan, you can put the egg in the oven briefly rather than covering it with a lid on the stove. Again, you'd wait until it got puffy - and in the over it would probably nicely brown a bit on top.)