Tomato and Feta Fritatta

By robinp_3

Ingredients

• POINTS® Value: 3
• Servings: 4
• Preparation Time: 8 min
• Cooking Time: 12 min
• Level of Difficulty: Easy
• Terrific for breakfast, lunch or dinner. Serve with sliced tomatoes sprinkled with sea salt and fresh basil.
• Ingredients
• 2 spray(s) cooking spray
• 1 small shallot(s), chopped
• 2 large egg(s)
• 4 large egg white(s)
• 1/4 tsp table salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 1/2 cup(s) grape tomatoes, cut in half if large
• 1/2 cup(s) crumbled feta cheese
• 2 Tbsp dried bread crumbs, panko variety*

Details

Adapted from weightwatchers.com

Preparation

Step 1

Preheat broiler.


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.


In a medium bowl, beat together eggs, egg whites, salt and pepper; stir in tomatoes and shallot.


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.


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.