Tomato-Feta Frittata

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.

At a glance

Prep

20 min.

Total

1 hr.

Serves

Servings: 1 wedge each

Bake: 40 min.

Made With

Pace® Picante Sauce

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

7 eggs
1/2 cup water
1 cup cooked regular long-grain white rice
3 ounces crumbled feta cheese (about 3/4 cup)
2 ounces shredded Cheddar cheese (about 1/2 cup)
1/2 cup Pace® Picante Sauce
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves, crushed
3 Italian plum tomatoes, sliced

How to Make It

1
Heat the oven to 400°F. Heat a greased oven-safe 10-inch skillet in the oven for 5 minutes.
2
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.
3
Bake for 40 minutes or until the eggs are set. Cut the frittata into 6 wedges.

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Recipe Nutritional Information

Made With	Pace Chunky Salsa
Calories	206
Total Fat	12g
Saturated Fat	6g
Cholesterol	269mg
Sodium	468mg
Total Carbohydrate	12g
Dietary Fiber	1g
Protein	13g
Vitamin A	16%DV
Vitamin C	3%DV
Calcium	18%DV
Iron	9%DV