Frittata with Avocado, Roasted Peppers, Olives and Feta

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

Directions
JUST BEFORE SERVICE

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

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

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

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.

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

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

ALTERNATE COOKING METHOD

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