Pepper and feta frittata

The other day, I found a produce stand near my apartment building. You know the places: three walls, a lot of fruit bins outside, selling fruit and produce that is most likely fresher and more local than the stuff in supermarkets, but at much cheaper prices. They had limes 5 for $1, all kinds of apples for $1 a pound, bunches of fresh parsley for 79 cents each. I bought some oranges, grapefruit, a butternut squash, and a bag of peppers.

They were a little bruised, but I didn't care. I got two red, two yellow, and two green bell peppers for $1. Total. When was the last time you got 6 peppers for $1?

So I made this pepper and feta frittata with them.

1/2 onion, diced
4-5 bell peppers, any color, diced
6-7 eggs
1/2 cup cream
1 cup crumbled feta
1/2 bunch parsley, chopped
Salt and pepper

Gently saute the onion and peppers in olive oil in a big cast-iron skillet until soft and browned. In a separate bowl, mix together the other ingredients. Pour into the skillet and mix well. Cook until the bottom is set but the top is still runny, 8-10 minutes. Finish in a 400-degree oven until the top is just set.