START TO FINISH: 25 minutes MAKES 6 servings
3 tablespoons olive oil
1 cup chopped onion (1 large)
2 cloves garlic, minced
8 eggs
1⁄4 cup half-and-half, light cream, or milk
1⁄2 cup crumbled feta cheese (2 ounces)
1⁄2 cup chopped roasted red sweet peppers
1⁄2 cup sliced pitted kalamata or ripe olives (optional)
1⁄4 cup shredded fresh basil
1⁄8 teaspoon ground black pepper
1⁄2 cup onion-and-garlic croutons, coarsely crushed
2 tablespoons finely shredded Parmesan cheese
Fresh basil leaves (optional)
1 Preheat broiler. In a large broilerproof skillet heat 2 tablespoons of the oil over medium heat. Add onion and garlic; cook just until onion is tender, stirring occasionally.
2 Meanwhile, in a medium bowl whisk together eggs and half-and-half. Stir in feta cheese, roasted peppers, olives (if desired), shredded basil, and black pepper. Carefully pour egg mixture over onion mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is nearly set and surface is just slightly moist.
3 In a small bowl combine croutons, Parmesan cheese, and the remaining 1 tablespoon oil; sprinkle croutons over frittata.
4 Broil 4 to 5 inches from the heat for 1 to 2 minutes or until top is set and croutons are golden brown. Cut into wedges. If desired, garnish with basil leaves.
PER SERVING: 246 cal., 19 g total fat (5 g sat. fat), 295 mg chol., 383 mg sodium, 8 g carb., 1 g fiber, 11 g pro.
