Tomato-Feta Frittata

Tomato-Feta Frittata

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 7

    eggs

  • ½

    cup water

  • 1

    cup cooked regular long-grain white rice

  • 3

    ounces crumbled feta cheese (about ¾ cup)

  • 2

    ounces shredded Cheddar cheese (about ½ cup)

  • ½

    cup Pace® Picante Sauce

  • 2

    tablespoons chopped fresh cilantro leaves

  • ½

    teaspoon dried oregano leaves, crushed

  • 3

    Italian plum tomatoes, sliced

Directions

Heat the oven to 400°F. Heat a greased oven-safe 10-inch skillet in the oven for 5 minutes. 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. Bake for 40 minutes or until the eggs are set. Cut the frittata into 6 wedges.


Nutrition

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