Feta Frittata Recipe
Feta Frittata Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Marjorie Dodero, Seal Beach, California
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 green onion, thinly sliced
  • 1 small garlic clove, minced
  • 2 large eggs
  • 1/2 cup egg substitute
  • 4 tablespoons crumbled feta cheese, divided
  • 1/3 cup chopped plum tomato
  • 4 thin slices peeled avocado
  • 2 tablespoons reduced-fat sour cream

Directions

Heat a 6-in. nonstick skillet coated with cooking spray over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook for 4-6 minutes or until nearly set.
Sprinkle with tomato and remaining feta cheese. Cover and cook 2-3 minutes longer or until eggs are completely set. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream. Yield: 2 servings.
Originally published as Feta Frittata in Healthy Cooking June/July 2012, p48

Nutritional Facts

1 wedge: 203 calories, 12g fat (4g saturated fat), 224mg cholesterol, 345mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1 fat.

  • 1 green onion, thinly sliced
  • 1 small garlic clove, minced
  • 2 large eggs
  • 1/2 cup egg substitute
  • 4 tablespoons crumbled feta cheese, divided
  • 1/3 cup chopped plum tomato
  • 4 thin slices peeled avocado
  • 2 tablespoons reduced-fat sour cream
  1. Heat a 6-in. nonstick skillet coated with cooking spray over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook for 4-6 minutes or until nearly set.
  2. Sprinkle with tomato and remaining feta cheese. Cover and cook 2-3 minutes longer or until eggs are completely set. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream. Yield: 2 servings.
Originally published as Feta Frittata in Healthy Cooking June/July 2012, p48

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MY REVIEW
donnafortmac User ID: 7850367 181069
Reviewed Jun. 15, 2014

"Very easy & delicious! I added the chopped tomatoes along with the onion & garlic then added the egg mixture. Also sprinkled fresh parsley when serving and instead of sour cream I used light Cottage cheese"

MY REVIEW
hbaseley User ID: 3311639 125688
Reviewed Jul. 17, 2013

"Yummy! easy to make and very good. The only change I will make next time, is to dice the avocado and sprinkle over the frittata and top with sour cream before serving."

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