(POSTED: May 23, 2005)
3 tablespoons olive oil
1 cup chopped onion
1 teaspoon bottled minced garlic
1/4 cup half-and-half, light cream, or milk
1/2 cup crumbled feta cheese (2 ounces)
1/2 of a 7-ounce jar (1/2 cup) roasted red sweet peppers, drained and chopped
1/2 cup sliced pitted kalamata or ripe olives
1/4 cup slivered fresh basil
1/8 teaspoon ground black pepper
1/2 cup purchased onion-and-garlic croutons, coarsely crushed
2 tablespoons finely shredded Parmesan cheese
1. Preheat broiler. In a 10-inch broilerproof skillet, heat 2 tablespoons of the oil over medium heat. Add onion and garlic; cook just until onion is tender.
2. Meanwhile, in a large bowl, combine eggs and half-and-half; beat with a rotary beater. Stir in feta cheese, roasted sweet peppers, olives, basil, and black pepper. Pour over onion mixture in skillet. Cook over medium heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow the uncooked portion to flow underneath. Continue cooking and lifting edge until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overcooking.
3. In a small bowl, combine crushed croutons, Parmesan cheese, and the remaining 1 tablespoon oil; sprinkle mixture over frittata.
4. Place skillet under broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or just until the top is set. Cut into wedges to serve. Makes 6 servings.
Source: Better Homes & Gardens