Frittata with Avocado, Roasted Peppers, Olives and Feta

Sauté onions in olive oil until soft, about 5 minutes; cool.

Meanwhile, beat together eggs, milk, and oregano; reserve.

Cut avocados in 1/2-inch dice; gently toss with lemon juice.

In a well-greased 10-inch oven-safe frying pan, evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of pan. Gently pour reserved egg mixture into pan.

Bake at 325 degrees F until frittata is almost firm in the center, about 50 minutes.

Cool; cut into wedges.

Serving Suggestions:

You can substitute other favorite ingredients for the olives and red bell pepper. Use equivalent amounts of cooked chopped vegetables such as mushrooms, spinach, broccoli or chile peppers.

Beverage Pairings:

For breakfast serve with Italian cappuccino.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.