Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper
, yellow pepper, and onions
, season with salt, and pepper and cook until softened, stirring occasionally.
together the eggs
, and oregano
until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula
. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil
for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata
onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish
with fresh basil
. Serve hot or at room temperature.