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Feta Frittata

 Feta Frittata
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
2 ServingsPrep/Total Time: 25 min.


  • 1 green onion, thinly sliced
  • 1 small garlic clove, minced
  • 2 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


  • 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.
Nutritional Facts: 1 frittata half equals 203 calories, 12 g fat (4 g saturated fat), 224 mg cholesterol, 345 mg sodium, 7 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 fat.

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Feta Frittata (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.