In a large bowl, crack the eggs. Whisk until smooth.
3 large eggs
Stir in the chopped peppers, onions, olives, cheese, salt, and pepper.
⅓ cup red bell pepper, ⅓ cup green bell pepper, ⅓ cup orange bell pepper, 1/4 cup yellow onion, ⅓ cup green olives, ½ cup Mozzarella cheese, ½ cup Cheddar cheese, ½ teaspoon salt, ½ teaspoon black pepper
Butter the bottom of a large skillet or pan, coating it completely. Add 1 sheet of phyllo dough, making sure it hangs off the edges. Using a pastry brush, coat the dough with butter, and layer a second sheet on top. Repeat this process until 4 sheets of dough have been used.
10 sheets phyllo dough, 6 Tablespoons butter
Pour the filling into the pan, spreading it out evenly. Layer a sheet of phyllo on top, and brush it with butter.
Pull the edges of the dough over the pan, arranging them on top. Layer 4 additional sheets of dough on top of the pan, buttering each sheet in between layers.
Cook on the stovetop on medium-low heat for 8-10 minutes or until the eggs have set.
Revert the phyllo pie onto a plate, and add it back to the pan. Continue to cook for 8-10 minutes or until the dough is golden brown.
Garnish with sesame seeds, if desired.
Optional: sesame seeds for garnish
Serve immediately.
Store leftovers in an airtight container in the fridge for up to 3 days.