Red Pepper and Red Onion Frittata

Ingredients

 * 3 tablespoons olive oil
 * 1 garlic clove, minced
 * one-third cup sourdough bread cubes
 * 1 red onion, diced
 * 2 red bell peppers, seeded, deribbed and diced
 * 6 eggs
 * 2 tablespoons minced fresh flat-leaf parsley
 * 3 tablespoons minced fresh basil, plus basil sprigs for garnish
 * salt and freshly ground pepper to taste
 * ½ cup shredded fontina cheese

Directions

 * 1) Preheat the oven to 350 degrees.
 * 2) Grease a 10-inch round baking dish.
 * 3) In a 10-inch skillet over medium heat, heat 1 tablespoon of the oil, add the garlic and bread cubes, and shake the pan until the bread is thoroughly coated and lightly toasted, about 2 minutes; turn out of the pan.
 * 4) Heat the remaining 2 tablespoons oil over medium heat and saute the onion and peppers until soft, about 5 minutes; let cool slightly.
 * 5) In a medium bowl, beat the eggs just until blended and mix in the parsley, basil, salt, pepper and sauteed vegetables.
 * 6) Pour into the prepared baking dish and sprinkle with the croutons and cheese.
 * 7) Bake in the oven for 20 minutes, or until set.
 * 8) Serve warm or at room temperature, garnished with basil sprigs.

Makes 4 to 6 servings.

Calories 211, Fat 15 g, Carbs 9 g, Sodium 222g, Fiber 1 g.

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group