Cut the peppers into super thin strips.
And saute them in a little olive oil in a big pan over medium high heat until they are getting soft.
Add in 1/4 cup thinly sliced sweet onion and continue to saute until all are very soft--probably about 6 minutesGet about 6 cups arugula...it will seem like a ton but it cooks down into zero, trust.Chop it up and add it into the pan with the peppers and saute until wilty.That will take pretty much no time at all--the arugula cooks very quickly.Meanwhile, combine 5 eggs with salt, pepper and 1/4 cup grated parmesan cheese.Beat them all together pretty well...
And add in all your veggies. You can add a couple of dabs of goat cheese in if you want as well--I thought that was pretty tasty.Meanwhile, heat up a heaping tablespoon of butter in a 10" pan that can go in the oven. After the butter is hot, pour in your vegetable-egg mixture, don't stir it all all, and let it cook undisturbed for 10 minutes.
It will get a bit more solid.
After 10 minutes on the stovetop, transfer it to the 350 degree oven for 5 more minutes.
After you pull it out, let it sit for 1 or two minutes, then flip the pan over on a cutting board to pop the fritatta out. Mine got kind of browned because I made it in cast iron, but I think it was awesome that way.Cut it all into wedges and add a sprinkle of kosher salt over the top.