Southwestern Frittata

INGREDIENTS

10	large eggs
1/4	c. half-and-half
1	T. minced canned chipotle chiles in adobo
	Salt and pepper
3/4	c. cubed + 1/2 c. shredded pepper jack cheese
2	T. olive oil
1	red bell pepper, seeded and chopped
1	small zucchini, cut into 1/2" chunks
1	c. crushed tortilla chips

INSTRUCTIONS

1.	Adjust oven rack to top position and heat broiler. Whisk eggs, half-and-half, chipotle, 1/4 t. salt, and 1/4 t. pepper together in a large bowl. Stir in cubed cheese.
2.	Heat oil in large ovensafe nonstick skillet over medium-high heat until just smoking. Add bell pepper and zucchini and cook until just tender, about 7 minutes. Add chips and egg mixture and cook, stirring with rubber spatula, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Sprinkle shredded cheese over top.
3.	Broil until surface is spotty brown, 3-5 minutes. Remove from oven and let stand 5 minutes. Slide frittata onto cutting board or platter and cut into wedges. Serve.