Roasted Pepper and Feta Frittata

This is a delicious and quick lunch or brunch recipe that is perfect for having the girls around or for a lazy Sunday morning after church.  It comes together quickly and tastes sublime.

Ingredients:

• 1 tbsp olive oil
• 1 large red onion, finely diced
• 1 cup roasted peppers* (I like a mix of colours)
• 1 tsp Italian seasoning
• 12 eggs, beaten
• 1/2 cup feta cheese, crumbled
• salt and pepper

Preheat broiler.

Heat the olive oil in a skillet over a medium heat.  Add onion and saute until translucent.  Add peppers and cook until heated through.  Mix Italian seasoning with eggs. 

Pour eggs into mixture.  Using a spatula, gently lift the sides of the omelet to let raw egg flow underneath.  Continue to do this and cook over a medium-low heat until egg has almost set.

To finish cooking the egg, place the skillet under the broiler until egg completely sets and puffs up a bit.  Sprinkle the feta on top of the frittata and pop back under the grill until cheese begins to melt.  Season wih salt and pepper and drizzle with a little extra virgin olive oil before serving.  

*You can use jarred roasted peppers or roast your own by putting peppers directly on  flame if you have gas or on a grill pan or under your broiler until they blacken on all sides.  Pop into a bowl and cover with cling film and let them sit for fifteen minutes, this makes the skin easy to remove.  Remove skin and deseed and you are ready to use them.

Parties: Full Plate Thursday, Recipe Swap Thursday