2 tbsp oil
1 cup diced onion
2 red peppers
1/2 lb baby spinach, coarsely chopped or not
2 big cloves of garlic
2 hot green chiles
1/2 dried red chile (optional)
2/3 cup milk
1/2 cup grated Gruyère cheese
1/4 cup Parmagiano cheese
1/8 cup dill leaves, loosely packed and chopped
A few sprigs of cilantro, chopped
1 tsp salt
Few grinds of black peppercorns
Slice red peppers into strips and lightly caramelize them on a cast iron griddle.
Mince together garlic and green chiles.
Heat oil in a 12 inch saucepan. Add onions with a good pinch of salt and cook on medium heat until soft, 5-7 minutes. Add minced garlic and green chile mixture. Mix well and cook for a couple of minutes.
Beat eggs with milk and the rest of the salt and a few grinds of black peppercorn. If you like, crumble a dried red chile into the egg. It looks quite pretty.
Add caramelized red peppers.
Cook on medium-high, stirring frequently, until spinach is wilted and the resulting mixture is not very wet.
Spread the vegetable mixture evenly over the saucepan. Mix cheeses together and sprinkle evenly over the vegetables.
Sprinkle chopped dill evenly over the cheese layer. Carefully pour beaten egg mixture into saucepan. Sprinkle evenly with chopped cilantro.
Cook covered on medium-low until eggs are set, about 7-9 minutes.
Cut into 8 wedges and serve immediately.