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Tomato-Feta Frittata

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1 hr total
20 mins prep

Recipe Filed Under
Egg, American, Mexican, Southwestern, Easy, Dinner, Breakfast & Brunch, Bridal Shower, Mother's Day, Baby Shower, Cinco De Mayo, Family Gathering & Celebration, Pot Luck, Big Game Party

Provided By: Campbell's Kitchen

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A quick and easy frittata, with sweet garden tomatoes, a mix of cheeses and a flavorful kick of picante sauce is just the ticket for a delectable brunch or light dinner.

Ingredients

Serves: servings

7 egg

1/2 cup water

1 cup cooked regular long-grain white rice

3 ounce crumbled feta cheese (about 3/4 cup)

2 ounce shredded Cheddar cheese (about 1/2 cup)

1/2 cup Pace® Picante Sauce

2 tablespoon chopped fresh cilantro leaves

1/2 teaspoon dried oregano leaves , crushed

3 Italian plum tomato , sliced

Directions

Heat the oven to 400°F. Heat a greased oven-safe 10-inch skillet in the oven for 5 minutes.

Beat the eggs and water in a large bowl with a fork or whisk. Stir in the rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour the egg mixture into the skillet. Arrange the tomato slices on the egg mixture.

Bake for 40 minutes or until the eggs are set. Cut the frittata into 6 wedges.

Tip: You can use any type of cooked rice for this recipe. It's a great way to use up leftover rice from your take-out Chinese dinner.