Tomato and Feta Frittata

Total Time
25 min
12 min
12 min
Frittatas are terrific for brunch, lunch or dinner. Serve with roasted potatoes and mixed greens for a complete meal.


cooking spray

2 spray(s)

uncooked shallot(s)

1 small, chopped


6 large

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


  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, 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-1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges.
  6. Serving size: 1 wedge


*Panko are light, coarse bread crumbs available in the Asian section of the supermarket.

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