I’m always looking for new breakfast ideas that can be made quickly, with ingredients on hand. The other morning I started to make my yummy Greek omelet that featured tomatoes, feta cheese, avocado and Tzatziki sauce (recipe here), but discovered I didn’t have any Tzatziki sauce on hand. I did have the tomatoes and feta, so I modified the recipe and created this frittata. It passed muster with Robert (who has requested it again several times!) so I thought I’d share it. Enjoy!
- 1 small shallot, chopped
- 4 large eggs
- 1/2 teaspoon Dijon mustard
- 1 1/2 cups chopped seeded tomatoes, or halved grape tomatoes
- 1/2 cup feta cheese crumbles (plain or flavored)
- 2 teaspoons Panko breadcrumbs
- Preheat broiler.
- Spray an ovenproof skillet with olive oil and heat over medium heat. Add the shallot and cook until softened, around 5 minutes.
- While the shallots are cooking, in a medium bowl whisk together the eggs and mustard. Stir in tomatoes and season with salt and pepper. Add egg mixture to the cooked shallots in the pan. Sprinkle top with feta and cook until eggs are almost set, around 5 minutes. Sprinkle top with breadcrumbs and place under broiler until eggs are cooked through and the breadcrumbs are lightly brown. Watch carefully as it cooks quickly! Serve immediately.