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Preheat oven to 425°F. Place sun-dried tomatoes in a small bowl; add boiling water. Let stand for 5 minutes. Drain, reserving liquid.
In a large bowl, whisk eggs until combined. Stir in roasted peppers, antipasto, oregano and the reserved tomato liquid.
In a large ovenproof skillet, heat oil over medium heat. Pour egg mixture into the hot pan. Stir in feta; top with tomatoes. Place pan in oven. Bake for 10 to 13 minutes or until set.
Cool for several minutes on a wire rack before serving. Sprinkle with freshly ground black pepper and fresh oregano, if desired.