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© Meredith Corporation. All rights reserved. Used with permission.
Preheat broiler. In a 10-inch broiler-safe skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic; cook until onion is just tender.
Meanwhile, beat together eggs and half-and-half (or cream or milk) in a large bowl. Stir in feta, roasted peppers, olives, basil and pepper. Pour over onion mixture in pan. Cook over medium heat. As mixture sets, run a spatula around the edge of the pan, lifting egg mixture to allow the uncooked portion to flow underneath. Continue cooking and lifting edges till egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overcooking.
Combine crushed croutons, Parmesan and the remaining 1 tablespoon oil; sprinkle mixture over frittata. Broil 4 to 5 inches from heat for 1 to 2 minutes or until top is set. Cut frittata in wedges to serve.