Preheat the oven to 350º. On the stovetop, heat olive oil a 10-12 inch non-stick, oven-safe** skillet over medium-low to medium heat. Meanwhile, crack all of the eggs into a large mixing bowl and polk the yolks of each for easy whisking. Add the rest of the ingredients (except the cheese) to the bowl and whisk together until well combined, about ½ minute.

Pour the egg mixture into the heated skillet and gently scramble for about 15 seconds. Let the frittata set for 3-4 minutes, until the edges start to pull away from the sides of the skillet. Cook on the stovetop about 8-10 minutes until the bottom and edges of the frittata are well set (skim around edges about every 2 minutes with a scraping spatula.)

Place the entire skillet in the preheated oven and let bake through, about 5-8 minutes depending on the skillet. You’ll know when it’s ready when a fork can be put through the middle and comes out clean. Slide the frittata out of the skillet onto a cutting board or service tray and sprinkle with cheese. It can be served hot, room temp, or cold.