TOMATO AND FETA FRITTATA
Make and share this Tomato and Feta Frittata recipe from Food.com.
Provided by ILikePigButtsAndICannotLie
Categories Brunch
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 182.3, Fat 11.4, SaturatedFat 5.2, Cholesterol 295.7, Sodium 488.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.7, Protein 13.1
WEIGHT WATCHERS TOMATO AND FETA FRITTATA
Make and share this Weight Watchers Tomato and Feta Frittata recipe from Food.com.
Provided by GingerlyJ
Categories Breakfast
Time 20m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 131.5, Fat 6.9, SaturatedFat 3.6, Cholesterol 122.4, Sodium 474.6, Carbohydrate 6.9, Fiber 0.8, Sugar 1.4, Protein 10.4
MINI TOMATO AND FETA FRITTATAS
I made these tasty little mouthfuls from a recipe from this month's Super Food Ideas (Dec/Jan 2007) - for a mums and kids morning tea party. Everyone loved them. So quick and easy to make. (Prep time includes the 15 minutes cooling time for the onion mix.)
Provided by catxx
Categories Lunch/Snacks
Time 40m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan.
- Heat oil to medium high and saute onion and garlic for 3-4 minutes, stirring occasionally, till tender. Set aside to cool for 15 minutes.
- Whisk eggs and sour cream (or ricotta) in a large bowl till well-combined. Add onion mixture, semi-dried tomatoes and feta. Season with salt and freshly ground black pepper to taste. Stir with fork till well combined.
- Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden, then cool in pans for 5 minutes.Turn onto wire rack to cool.
- Top each cooled frittata with 1/2 tsp sour cream (or ricotta/mustard), 1 cherry tomato quarter and a tiny sprinkle of chives. Sprinkle with freshly ground black pepper.
Nutrition Facts : Calories 58.9, Fat 4.2, SaturatedFat 1.9, Cholesterol 67.8, Sodium 122.7, Carbohydrate 2.6, Fiber 0.4, Sugar 1.5, Protein 3.1
SEMI-DRIED TOMATO AND FETA FRITTATAS
This recipe makes 8 individual frittatas so is perfect for entertaining. I would also like to try this using a mini muffin tray for little fingerfood bites! This recipe can also be made a day ahead and reheated, too easy! Semi-dried tomatoes are available at most delis.
Provided by dale7793
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degree C (160 degree C for fan-forced).
- Lightly grease an 8 cup non-stick muffin tray (or 8 of the cups on a 12 cup tray).
- Combine all ingredients, except feta, in a large bowl and mix well.
- Be careful with the salt as both the parmesan and feta can be salty enough, personally I leave it out.
- Divide the mixture among the 8 muffin cups.
- Top each with some crumbled feta.
- Bake for about 25 minutes or until just set in the centre.
- Serve warm or at room temperature.
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