Preheat oven to 500 degrees F.

Arrange bell pepper slices on baking sheet and spray with olive oil cooking spray, or toss in a bowl with a little olive oil before placing on sheet. Sprinkle with a little salt and roast in oven on center rack for about 15 minutes, or until slightly charred. Turn at least once for even browning. Remove from pan and set aside. Keep oven on high heat.

While the peppers are cooking, in a heavy bottom skillet (cast iron is recommended) saute onions on medium heat in a little olive oil until tender and slightly carmelized (about 8 minutes).

To the pan with the onions, arrange bell peppers evenly in pan and pour egg mixture over the vegetables. Let cook for a few minutes without stirring. To finish cooking, place on top rack of oven or broiler and cook for a couple more minutes until the egg is fully cooked and the cheese is slightly browned.

Serve suggestion: Enjoy with your favorite toast, salsa or topping. I love this with fresh tomatoes and plain greek yogurt or sour cream.

Enjoy!

Whisk together eggs, half and half, salt and pepper.