Frittata with Avocado, Roasted Peppers, Olives and Feta

Ingredients

 * 1½ cups onion, chopped
 * 1 tbsp olive oil
 * 24 large eggs
 * 2 cups milk
 * 2 tsp dried oregano
 * 1½ tsp salt
 * 6 California avocados
 * 2 tbsp lemon juice
 * 3 cups feta cheese, crumbled
 * 1½ cups kalamata, coarsely chopped
 * 1⅓ cups roasted red bell pepper, coarsely chopped

Just before service

 * 1) Sauté onion in olive oil until soft, about 5 minutes; cool.
 * 2) Meanwhile, beat together eggs, milk, oregano and salt; reserve.
 * 3) Cut avocado in ½-inch dice; gently toss with lemon juice.
 * 4) In a well-greased counter pan (12" x 20" x 2"), evenly scatter avocado, cheese, roasted pepper and sautéed onion over bottom of pan.
 * 5) 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".

Alternate cooking method

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