Tomato Feta Frittata Recipe

Name: Tomato Feta Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 eggs; ¾ cup water or ¾ cup milk; 1 cup cooked white rice; ¾ cup crumbled feta cheese; ½ cup shredded cheese (cheddar or combination); 2 tablespoons tomato paste; ½ teaspoon dried oregano leaves; ½ cup fresh basil leaf (alternately, 1/2 cup coriander); 3 roma tomatoes; Tabasco sauce or Worcestershire sauce (or both); pepper

Servings: persons

7 eggs
¾ cup water or ¾ cup milk
1 cup cooked white rice
¾ cup crumbled feta cheese
½ cup shredded cheese (cheddar or combination)
2 tablespoons tomato paste
½ teaspoon dried oregano leaves
½ cup fresh basil leaf (alternately, 1/2 cup coriander)
3 roma tomatoes
Tabasco sauce or Worcestershire sauce (or both)
pepper

1
Preheat oven to 400F.
2
Heat greased oven-proof skillet or baking dish for 5 minutes.
3
beat eggs with water (or milk).
4
Add rice, cheese, tomato paste, oregano, worcestershire, pepper and/or tabasco and pour into skillet.
5
Top with sliced tomatoes and fresh basil leaves.
6
Bake for 40 minutes or until a knife inserted in the centre comes out clean.
7
(Can substitute pasta for rice, coriander for basil) NB: Feta is very salty, so if substituting another kind of cheese, add salt to taste.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 eggs, ¾ cup water or ¾ cup milk, 1 cup cooked white rice, ¾ cup crumbled feta cheese, and more.

Yes, Tomato Feta Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Feta Frittata

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