Frittata Benedict's

[Guest guest]

Frittata Benedict's

 

3 TB olive oil

1 cup onions, chopped

1 tsp. bottled minced garlic

8 eggs

1/4 cup half-and-half cream, light cream, or milk

1/2 cup (2 oz.) crumbled feta cheese

1/2 of a 7 oz. 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 tsp. ground black pepper

1/2 cup purchased onion and garlic croutons, coarsely crushed

2 TB finely shredded Parmesan cheese  

 

Preheat broiler. In a 10 " broiler proof skillet, heat 2 tablespoons of the

oil over medium heat.

Add onion and garlic; cook just until onion is tender.

 

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

over cooking.

 

In a small bowl, combine crushed croutons, Parmesan cheese, and the remaining

1 tablespoon oil;

sprinkle mixture over frittata.

 

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.