3	oz	Boar's Head Feta Cheese, Crumbled
1	medium	Sweet Onion, Thinly Sliced
2	cups	Egg Beaters
1	tbsp	Extra Virgin Olive Oil
5	leaves	Basil, Shredded
1/3	cup	Fresh Parsley, Chopped
		Salt & Pepper, To Taste
2		Garlic Cloves, Crushed
3	oz	Roasted Red Peppers, Long Thin Strips

Crush or chop garlic and set aside. Preheat oven to 375°F. Heat oil in a non-stick skillet over medium-high heat. Cook the onions until soft and lightly browned. Add garlic, stir and set skillet aside. In a medium bowl, mix the egg substitute, roasted red peppers, salt, pepper, basil and parsley. If your skillet is ovenproof, pour the egg mixture over the onions and garlic. Otherwise move onions and garlic to a baking dish that has been sprayed with non-stick cooking spray and pour the egg mixture over it. Sprinkle the crumbled Feta cheese over the top and bake for 18-20 minutes or until the center is set. Gently use a knife to loosen the sides of the fritatta from the pan or dish. Slide the fritatta onto a plate or cut into squares and serve immediately. Number of servings:10.