Spicy Vegetable Frittata

Heat oven to 400° F. Set aside an oven-safe 10-inch skillet (preferably non-stick).

Chop pepper into strips; slice onion thinly. Set aside. In a medium bowl, whisk together eggs, evaporated milk, salt, cayenne and half of the cheese. Set aside.

Over medium heat, warm the olive oil in the oven-safe skillet. Sauté vegetables for 3-4 minutes until onions are translucent. Reduce heat to low and add the egg mixture to the skillet. Stir briefly to combine all ingredients. Then let the eggs cook, undisturbed, for 2-3 minutes until they begin to set on the bottom. Top with remaining cheese.

Transfer skillet to the oven to continue cooking. Cook an additional 8-10 minutes, until the eggs are set on the outer edge and mostly set in the middle. This can be cooked longer for a firmer egg consistency.

Taking precautions, remove the skillet from the oven and let the skillet cool on a cooling rack for 10-15 minutes. Combine ingredients for sauce. Cut frittata into wedges for serving and serve with creamy tomatillo sauce and avocado slices.