Frittata with Feta

2 tbsp Extra Virgin Olive Oil
1 large Onions, raw
74 gram(s) bell pepper, red, sweet, raw
1 serving 1 Med. Green Bell Pepper
1 tsp Salt
8 medium Egg, fresh, whole, raw
2 tsp Oregano, ground
1 cup, crumbled Feta Cheese
4 oz chorizo sausage

Start by preheating the broiler. In a large oven-proof skillet, heat 1 tablespoon of the oil. Warm the chorizo over high heat until browned, about 3 minutes. Remove to a plate. Add the remaining oil to the skillet. Saute the onion and peppers over medium heat, scrapping up any brown bits from the bottom of the pan, until very soft and caramelized, about 10 minutes. Meanwhile, in a large mixing bowl, beat the eggs with 1/2 teaspoon salt until the yolk and whites are very well combined. Add the chorizo back to the pan and stir to combine. Season the mixture with the remaining ½ teaspoon salt and arrange the veggies in an even layer. Reduce the heat to low and pour the eggs over the chorizo and vegetables, making sure the pan is evenly coated with eggs. Crumble in the feta and make sure it’s mostly covered by egg. It’s ok to leave a little showing on top. Cook until the sides are set and there’s just a shallow layer of uncooked eggs on the top, about 5 minutes. Sprinkle the oregano over the top, if using, and transfer the pan to the broiler. Cook for 2 minutes, until the top is cooked and beginning to lightly brown. Remove from the oven and allow the frittata to sit in the pan for at least 5 minutes before slicing. Cut into wedges and serve warm for lunch, or dinner.

Serving Size: One complete frittata yields 6 portions

Number of Servings: 6

Recipe submitted by SparkPeople user MCBWELSH.