Tomato and Feta Frittata
Tomato and Feta Frittatas are for lunch! Fresh, ripe tomatoes, in a feta egg mix combine to make these frittatas easy, quick and delicious!
Servings: 6
Calories: 154kcal
Ingredients
Tomato Feta Frittata
- 6 eggs
- 250 grams cherry tomatoes
- 125 grams feta cheese low fat
- ⅓ cup grated cheese
- ¼ cup almond milk
- 1 tablespoon thyme leaves dried
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Tomato Feta Frittata Method
- Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with paper
- Spray the muffin tin with oil
- In a pouring jug, crack the eggs, add the milk, stir, then add the salt, pepper and thyme
- Start filling the muffin cups with the non-egg ingredients – feta cubes, grated cheese and cherry tomatoes
- Pour the egg mix into each cup, with an even division across the 6
- Bake in the oven for 20 minutes
Notes
- I don’t cut my cherry tomatoes when using the larger ‘texas muffin' tin, this results in perfectly well cooked tomatoes that are bursting with flavour when you poke your fork or bite into the frittata
Nutrition
Calories: 154kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 188mg | Sodium: 739mg | Potassium: 177mg | Fiber: 0g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 11.4mg | Calcium: 194mg | Iron: 1.5mg