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Feta Frittata

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Marjorie Dodero

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

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

Test Kitchen Approved

Feta Frittata

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Yield: 2 servings
Prep: 15 min
Cook: 10 min
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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
Text Ingredients

Directions

  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.
  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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