Tomato Feta Frittata

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

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 7  eggs
• 3⁄4 cup water or 3⁄4 cup milk
• 1  cup cooked white rice
• 3⁄4 cup  crumbled feta cheese
• 1⁄2 cup  shredded cheese (cheddar or combination)
• 2  tablespoons tomato paste
• 1⁄2 teaspoon dried oregano leaves
• 1⁄2 cup fresh basil leaf (alternately, 1/2 cup coriander)
• 3  roma tomatoes
•  Tabasco sauce or  Worcestershire sauce (or both)
•  pepper

Directions

1. Preheat oven to 400F.
2. Heat greased oven-proof skillet or baking dish for 5 minutes.
3. beat eggs with water (or milk).
4. Add rice, cheese, tomato paste, oregano, worcestershire, pepper and/or tabasco and pour into skillet.
5. Top with sliced tomatoes and fresh basil leaves.
6. Bake for 40 minutes or until a knife inserted in the centre comes out clean.
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.