Photo of Tomato and Feta Frittata by WW

Tomato and Feta Frittata

3 - 4
PersonalPoints™ per serving
Total Time
23 min
10 min
12 min
Frittatas are terrific for brunch, lunch or dinner. Roasted potatoes and mixed greens are great side dishes to the meal.


Cooking spray

2 spray(s)

Uncooked shallot(s)

1 small, chopped, uncooked

Raw egg(s)

2 large

Egg white(s)

4 egg white(s), large

Table salt

¼ tsp(s), or to taste

Black pepper

¼ tsp(s), or to taste

Grape tomatoes

1½ cup(s), cut in half if large

Crumbled feta cheese

½ cup(s)

Panko breadcrumbs



  1. Preheat broiler.
  2. Coat a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add shallot to skillet; cook until tender, stirring occasionally, about 5 minutes.
  3. In a medium bowl, beat together eggs, egg whites, salt and pepper; stir in tomatoes and shallot.
  4. Coat bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko.
  5. Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges. Yields 1 wedge per serving.


*Panko are light, coarse bread crumbs available in the Asian section of the supermarket.Sprinkle with fresh basil if desired.