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Tomato-Feta Frittata

Image of prepared Tomato-Feta Frittata recipe
  • prep time: 20 min
  • total time: 20 min
  • serves: 6 Servings (1 wedge each)
  • calories: 206 1 serving

A quick and easy frittata, with sweet garden tomatoes, a mix of cheeses and a flavorful kick of picante sauce is just the ticket for a delectable brunch or light dinner.

Ingredients

  • 7 egg
  • 1/2 cup water
  • 1 cup cooked long grain white rice
  • 3 ounces crumbled feta cheese(about 3/4 cup)
  • 2 ounces shredded Cheddar cheese(about 1/2 cup)
  • 1/2 cup Pace® Picante Sauce
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon dried oregano leaves, crushed
  • 3 Italian plum tomato, sliced

Instructions

  • Tips

    • Tip: You can use any type of cooked rice for this recipe.  It's a great way to use up leftover rice from your take-out Chinese dinner.

  • Step 1

    Heat the oven to 400°F. Heat a greased oven-safe 10-inch skillet in the oven for 5 minutes.

  • Step 2

    Beat the eggs and water in a large bowl with a fork or whisk. Stir in the rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour the egg mixture into the skillet. Arrange the tomato slices on the egg mixture.

  • Step 3

    Bake for 40 minutes or until the eggs are set. Cut the frittata into 6 wedges.

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Made With

Calories 206
Total Fat 11 g
Sat. Fat 5.7 g
Trans Fat 0 g
Cholesterol 239 mg
Sodium 444 mg
Total Carb 11 g
Dietary Fiber 1 g
Sugar 2 g
Protein 12 g
Vitamin D 6 %DV
Calcium 13 %DV
Iron 7 %DV
Potassium 4 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.