Tomato-Feta Frittata

Breakfast for dinner? Yes! It's a hot trend, and this easy frittata is
perfect for a laid-back Friday night supper. Or surprise Mom on Mother's
Day with brunch featuring this recipe!

Tomato-Feta Frittata
from Campbell's Kitchen

Prep Time: 20 min.
Bake Time: 40 min.

7 eggs
1/2 cup water
1 cup cooked regular long-grain white rice
3 ounces crumbled feta cheese (about 3/4 cup)
2 ounces shredded Cheddar cheese (about 1/2 cup)
1/2 cup Pace® Picante Sauce
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves, crushed
3 Italian plum tomatoes, sliced

1. Heat the oven to 400°F. Heat a greased oven-safe 10-inch skillet in
the oven for 5 minutes.

2. Beat the eggs and water in a large bowl with a fork or whisk. Stir in
the rice, feta cheese, Cheddar cheese, picante sauce, cilantro and
oregano. Pour the egg mixture into the skillet. Arrange the tomato
slices on the egg mixture.

3. Bake for 40 minutes or until the eggs are set. Cut the frittata into
*6* wedges.

/Tip*:*/ You can use any type of cooked rice for this recipe. It's a
great way to use up leftover rice from your take-out Chinese dinner.

Makes: 6 servings (1 wedge each).

Kitchen Clip
Highlight the southwestern flavors of the picante sauce and cilantro by
using shredded pepper jack cheese in place of the Cheddar.
Received on Fri May 7 19:58:34 2010