Taste of Home
Feta Frittata
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
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
Ingredients
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1 green onion, thinly sliced
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1 small garlic clove, minced
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2 large eggs
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1/2 cup egg substitute
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4 tablespoons crumbled feta cheese, divided
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1/3 cup chopped plum tomato
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4 thin slices peeled avocado
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2 tablespoons reduced-fat sour cream
Directions
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1.
Heat a lightly oiled 6-in. nonstick skillet 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 until nearly set, 4-6 minutes.
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2.
Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.
Nutrition 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.
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