Frittata with Avocado, Roasted Peppers, Olives and Feta

Recipe courtesy of California Avocado Commission.

Recipe Ingredients:

1/2 cup finely chopped onion
1 teaspoon olive oil
8 large eggs
2/3 cup milk
3/4 teaspoon dried leaf oregano
1/2 teaspoon salt
2 avocados
2 teaspoons fresh lemon juice
1 cup crumbled feta cheese
1/2 cup kalamata olives
1/2 cup fire roasted sweet red bell peppers

Cooking Directions:

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 1/2-inch dice; gently toss with lemon juice.
4. In a well-greased pie pan, evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of plate.
   
5. Gently pour reserved egg mixture into pan.
6. Bake at 325°F (160°C) until frittata is almost firm in the center, about 35 minutes. Serve.

Makes 8 servings.

Recipe and photograph courtesy of California Avocado Commission.