Treat Dad to a home-cooked Father’s Day brunch on Sunday. 

Today’s frittata recipe will awaken everyone’s taste buds, with the richness of eggs and cheese plus the added kick of picante sauce. 

Prep time is 20 minutes, bake time is 40 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.

Tomato-Feta Frittata

Makes 6 servings (1 wedge each)

1. Preheat oven to 400°F.
2. Heat greased, oven-safe, 10-inch skillet in oven for 5 minutes.
3. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano.
4. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
5. Bake for 40 minutes, or until eggs are set. Cut frittata into 6 wedges. 

Tip: You can use any type of cooked (unseasoned) rice in this recipe. It’s a great way to use up leftovers. 

Recipe and photo courtesy of Pace Foods

Crisp watermelon, juicy tomatoes and fresh basil create a refreshingly light salad, especially when splashed with balsamic vinegar. 

Just cut up the ingredients, and store them in separate containers. Toss the salad right before serving to keep flavors fresh. 

All of the ingredients in today’s recipe should be available at a well-stocked natural and organic food store.

Watermelon and Tomato Salad

Makes 10 (1/2-cup) servings

4 cups scooped-out watermelon balls or chunks
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste
1/3 cup crumbled reduced-fat feta cheese, optional

1. In bowl, combine watermelon, onion, tomatoes and basil.
2. Whisk together oil and vinegar, and toss with salad. Season to taste.
3. Refrigerate until serving. Top with crumbled cheese, if desired. 

Recipe and photo courtesy of the American Chemistry Council