Tomato-Feta Frittata

Campbell's Tomato-Feta Frittata Recipe

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


20 min.


1 hr.



Servings: wedge each

Bake: 40 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

7 eggs
1/2 cup water
1 cup cooked cooked 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 cilantro
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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  • 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.
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