Tomato and Feta Frittata
- Total Time
Frittatas are terrific for brunch, lunch or dinner. Roasted potatoes and mixed greens are great side dishes to the meal.
cooking spray2 spray(s)
uncooked shallot(s)1 small, chopped
egg white(s)4 large
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 breadcrumbs⅛ cup(s), (2 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, egg whites, 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 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.