Tomato Feta Frittata

Name: Tomato Feta Frittata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 serving(s)
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

Submitted by Cas Lisa

"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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Ready In:: 55mins
Ingredients:: 11
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

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

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RECIPE SUBMITTED BY

Cas Lisa

Sydney, NSW

We live in Sydney, Australia - have 3 kids and love eating. Starting to actually use recipes rather than just using whatever is around and cooking the same old half dozen meals or so. We love Iron Chef - not sure if it is shown on US TV or not (probably cable(?))

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