Tomato-Feta Frittata

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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)

7 eggs
1/2 cup water
1 cup cooked regular long-grain white rice (see tip, below)
3 ounces crumbled feta cheese (about 3/4 cup)
2 ounces shredded Cheddar cheese (about 1/2 cup)
1/2 cup picante sauce
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves, crushed
3 Italian plum tomatoes, sliced

  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

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