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    You are in: Home / Recipes / Tomato Feta Frittata Recipe
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    Tomato Feta Frittata

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Cas & Lisa's Note:

    This was adapted from a traditional recipe by my wife Lisa, but frittata is traditionally made with leftovers. This one turned out nice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400F.
    2. 2
      Heat greased oven-proof skillet or baking dish for 5 minutes.
    3. 3
      beat eggs with water (or milk).
    4. 4
      Add rice, cheese, tomato paste, oregano, worcestershire, pepper and/or tabasco and pour into skillet.
    5. 5
      Top with sliced tomatoes and fresh basil leaves.
    6. 6
      Bake for 40 minutes or until a knife inserted in the centre comes out clean.
    7. 7
      (Can substitute pasta for rice, coriander for basil) NB: Feta is very salty, so if substituting another kind of cheese, add salt to taste.

    Ratings & Reviews:

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    Nutritional Facts for Tomato Feta Frittata

    Serving Size: 1 (187 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 323.3
     
    Calories from Fat 162
    50%
    Total Fat 18.0 g
    27%
    Saturated Fat 9.1 g
    45%
    Cholesterol 359.5 mg
    119%
    Sodium 641.9 mg
    26%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 1.2 g
    4%
    Sugars 3.7 g
    14%
    Protein 19.8 g
    39%

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