Tomato and feta frittata
6
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(s)
1 small
Egg
6 large egg(s)
Table salt
0.25 tsp
Black pepper
0.25 tsp
Grape tomatoes
1.5 cup(s)
Crumbled feta cheese
0.5 cup(s)
Panko breadcrumbs
2 Tbsp
Instructions
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
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