1 TBSP oil (coconut, olive, or vegetable)
1 red onion
2 green peppers
1 jar sundried tomatoes, julienne cut
8 oz feta cheese
1 TBSP Spice by Rachel Sweet ONION SOUP MIX
Preheat the oven to 375 degrees F. While the oven is preheating, prepare your veggies. Wash and dice the onion and peppers. Set these aside in separate bowls.
Put the tablespoon of oil to a pan and turn the heat to medium. Add the onion and cook for 3 minutes. Add the pepper and cook for another 5 minutes.
While the vegetables are cooking, open the jar of tomatoes and drain out the oil. You can either keep this oil for cooking later or discard it. Crack the eggs into a bowl and use a whisk or a fork to mix well.
Add the drained tomatoes and the tablespoon ONION SOUP MIX to the pan and cook for 1 minute. Shut off the heat and pour the contents of the pan into a glass pie dish or a small baking dish. Pour the eggs over the top of the cooked veggies. Top with the feta cheese.
Bake in the oven 30 minutes. Allow to sit for 5 minutes before cutting up the frittata. Serve hot.