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Photo of Tomato and Feta Frittata by WW

Tomato and Feta Frittata

3
Points® value
Total Time
23 min
Prep
10 min
Cook
12 min
Serves
4
Difficulty
Easy
Frittatas are terrific for brunch, lunch or dinner. Roasted potatoes and mixed greens are great side dishes to the meal.

Ingredients

Cooking spray

2 spray(s)

Shallots

1 small, chopped, uncooked

Raw egg

2 large

Egg whites

4 serving(s), large

Table salt

¼ tsp(s), or to taste

Black pepper

¼ tsp(s), or to taste

Grape tomatoes

1½ cup(s), cut in half if large

Crumbled feta cheese

½ cup(s)

Panko breadcrumbs

⅛ cup(s)

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, egg whites, 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 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.

Notes

*Panko are light, coarse bread crumbs available in the Asian section of the supermarket.Sprinkle with fresh basil if desired.

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