Frittatas are terrific for brunch, lunch, or dinner. You'll start by cooking the frittata in a skillet on the stove, and then transfer it to the broiler for up to a minute. Make sure that your skillet is ovenproof to make preparation and clean-up easy and effortless. This recipe uses panko for an added crunch. Panko is light, coarse bread crumbs available in the Asian section of the supermarket. A shallot gives a milder flavor than an onion would, plus there is a slight garlicky taste to the bulb. The crumbled feta cheese will add the perfect salty bite to the dish. Serve with roasted potatoes and mixed greens for a complete meal.
Ingredients
2 sprays cooking spray
1 small uncooked shallot, chopped
6 large eggs
¼ tsp table salt, or to taste
¼ tsp black pepper, or to taste
1½ cups grape tomatoes, cut in half if large
½ cup crumbled feta cheese
2 tbsp panko breadcrumbs
Instructions
Preheat the broiler.
Coat a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add shallot to skillet; cook until tender, stirring occasionally, about 5 minutes.
In a medium bowl, beat together eggs, salt and pepper; stir in tomatoes and shallot.
Coat the bottom and sides of the same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko.
Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds-1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges.
