Tuesday, December 4, 2012

Tomato and Feta Frittata

After I went to the gym this morning I was STARVING!!! So, I decided to make this figure friendly; yet absolutely amazing frittata.  It really has all the essential elements you would want in a dish, protein,  veggies, and a tiny smidgen of carbs for those of us who NEED our carbs! (I happen to be one of those people!)  Anyhow it was really quick and easy to make...actually quite effortless.  This dish is great for all meals, and it's also great for a make ahead meal as well.  It keeps well in the fridge and it's great for a high protein snack!  I hope you enjoy this as much as we did!  Happy eating from my kitchen to yours!

Delightfully adapted from Weight watchers 360


1 small shallot, chopped
2 large eggs
4 large egg whites
1/4 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 cups grape tomatoes, cut in half if large
1/2 cup crumbled feta cheese
2 tablespoons dried panko

Preheat broiler to low heat

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.  Garnish with fresh basil.

Note: If you don't have Panko bread crumbs plain or Italian bread crumbs work fine as well. 

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