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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
Add the minced garlic, ground cumin, smoked paprika, dried oregano, and crushed red pepper flakes, if using, and cook, stirring constantly, until fragrant, about 1 minute.
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