Tomato and feta frittata
3
Points®
Total Time
25 min
Prep
12 min
Cook
12 min
Serves
4
Difficulty
Easy
Frittatas, an elevated take on an omelette, are terrific for brunch, lunch, or dinner. You'll start by cooking the frittata in a skillet on the stove, and then transfer to the broiler for up to a minute. Make sure that your skillet is ovenproof to make preparation and clean-up easy and effortless. This recipe uses panko for an added crunch. Panko are light, coarse bread crumbs available in the Asian section of the supermarket. A shallot gives a milder flavor than an onion would, plus there is a slight garlicky taste to the bulb. The crumbled feta cheese will add the perfect salty bite to the dish. Serve with roasted potatoes and mixed greens for a complete meal.
Ingredients
Cooking spray
2 spray(s)
Shallot
1 small, chopped
Egg
6 large egg(s)
Table salt
¼ tsp, or to taste
Black pepper
¼ tsp, or to taste
Grape tomatoes
1½ cup(s), cut in half if large
Crumbled feta cheese
½ cup(s)
Panko breadcrumbs
2 Tbsp
