Wash and dice the vegetables. In a nonstick skillet, sauté a bit of onion with a drizzle of extra virgin olive oil. Once the onion is golden, add the vegetables, season with salt, and sauté for a few minutes until cooked (I like them crisp, so I don’t cook them too long).

Pour the beaten eggs into the skillet with the vegetables, stir to combine, and cover. Cook over low heat for 4–5 minutes. Then flip the frittata and cook the other side for 1–2 minutes until golden.

Remove from heat and serve hot.

With all these colors, this dish is truly cheerful and appetizing. I recommend trying it with toasted bread—it’s delicious!