Tomato and Feta Frittata
- Total Time
Frittatas are terrific for brunch, lunch or dinner. Serve with roasted potatoes and mixed greens for a complete meal.
cooking spray2 spray(s)
uncooked shallot(s)1 small, chopped
table salt¼ tsp, or to taste
black pepper¼ tsp, or to taste
grape tomatoes1 ½ cup(s), cut in half if large
crumbled feta cheese½ cup(s)
panko breadcrumbs2 Tbsp
- Preheat broiler.
- 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.
- In a medium bowl, beat together eggs, salt and pepper; stir in tomatoes and shallot.
- 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.
- Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds-1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges.
- Serving size: 1 wedge