Photo of Tomato and feta frittata by WW

Tomato and feta frittata

3 - 6
PersonalPoints™ per serving
Total Time
25 min
12 min
12 min
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.


Cooking spray

2 spray(s)

Uncooked shallot(s)

1 small, chopped


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


  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