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

Directions

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.