roasted red pepper and smoked turkey frittata

1 medium red pepper, roasted (or use equivalent from jar), diced
½ red onion, thinly sliced
300g deli smoked turkey breast, cubed
1 ½ cups shredded cheddar cheese
(substitute goat cheese or feta or any favourite)
8 large eggs, well beaten
2 tbs whipping cream
1 tbs butter
salt/pepper

Preheat oven to 400-degrees. In a large, oven-proof skillet, melt 1 tsp of the butter over medium heat. Add onion and cook, stirring occasionally, until golden; about 5 minutes. Transfer to a bowl, toss together with diced roasted red pepper, and turkey; set aside.

In a medium bowl, whisk eggs together with cream, salt and pepper. Melt remaining butter in skillet over medium heat. Add onion, red pepper and turkey mixture. Flatten down with a spatula. Pour egg mixture over top, tilting pan to distribute evenly. Sprinkle with cheese.

Place in oven and bake until set, 15 to 20 minutes. Serve in wedges.