Meditterranean Frittata

1 cup chopped onion
2 cloves garlic, minced
3 Tablespoons olive oil
8 eggs
1/4 cup half-n-half, light cream or milk
1/2 cup crumbled feta cheese (2 ounces)
1/2 cup chopped bottled roasted red sweet peppers
1/2 cup sliced ripe olives (optional)
1/4 cup slivered fresh basil
1/8 teaspoon black pepper
1/2 cup onion-and-garlic croutons, coarsely crushed
2 Tablespoons fineley shredded Parmesan cheese
Fresh Basil leaves (optional)
1/3 cup chopped celery (

1. Preheat broiler. In a large broiler proof skillet (cast iron is what i used) cook onion & garlic in 2 T. of the hot oil until onion is just tender.

2. Meanwhile, in a bowl beat together eggs & half-and-half. Stir in feta cheese, roasted sweet pepper, olives, basil, black pepper (& any other veggie you decide to throw in). Pour egg mixture over onion mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking & lifting edges until exgg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overcooking.

3. In a small bowl, combine the remaining 1 T oil, the crushed croutons & Parmesan cheese; sprinkle mixture over frittata.

4. Broil 4-5 inches from heat for 1-2 minutes or until top is set & crumbs are golden. Cut frittata in quarters to serve. If desired, garnish with fresh basil leaves.

Number of Servings: 4

Recipe submitted by SparkPeople user LISSARAYE.