Frittata with Avocado, Roasted Peppers, Olives and Feta

Category: Breakfast

Serves 16

Ingredients

• 1 ½ Cups Onion, chopped


• 1 Tbsp Olive oil


• 24 Large Eggs


• 2 Cups Milk


• 2 tsp Dried oregano


• 1 ½ tsp Salt


• 6 California Avocados


• 2 Tbsp Lemon juice


• 3 Cups Feta cheese, crumbled


• 1 ½ Cups Kalamata olives, coarsely chopped


• 1 1/3 Cups Roasted red bell pepper, coarsely chopped

1. JUST BEFORE SERVICE


2. Sauté onion in olive oil until soft, about 5 minutes; cool.


3. Meanwhile, beat together eggs, milk, oregano and salt; reserve.


4. Cut avocado in 1/2-inch dice; gently toss with lemon juice.


5. In a well-greased counter pan (12" x 20" x 2"), evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of pan. Gently pour reserved egg mixture into pan.


6. Bake at 325°F until frittata is almost firm in the center, about 50 minutes.


7. Cool; cut into 16 pieces, 3" x 5."


8. ALTERNATE COOKING METHOD


9. Frittata can be baked in two well-greased frying pans (10 to 12-inch). Reduce time to about 35 minutes.