Chopped tomatoes and feta cheese come together to make this frittata extra special. It’s ideal for a lazy Sunday or to serve with a tossed salad for a light lunch.
—MARJORIE DODERO SEAL BEACH, CA
START TO FINISH: 25 MIN. • MAKES: 2 SERVINGS
1 green onion, thinly sliced
1 small garlic clove, minced
2 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
1. Heat a 6-in. nonstick skillet coated with cooking spray over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to the skillet (mixture should set immediately at edges). Cover and cook for 4-6 minutes or until nearly set.
2. Sprinkle with tomato and remaining feta cheese. Cover and cook 2-3 minutes longer or until eggs are completely set. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.