Tomato-Feta Frittata


  • 7 eggs
  • 1/2 cup water
  • 1 cup cooked regular long-grain white rice
  • 3 oz crumbled feta cheese (3/4 cup)
  • 2 oz shredded Cheddar cheese
  • 1/2 cup Pace(R) Picante Sauce
  • 2 tblsp chopped fresh cilantro leaves
  • 1/2 tsp dried oregano leaves, crushed
  • 3 Italian plum tomatoes, sliced


  1. Heat oven to 400 degrees and place an oven safe 10 inch skillet in oven for 5 minutes.
  2. Beat the eggs and water in a large bowl with fork or whisk.
  3. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano.
  4. Pour egg mixture into skillet.
  5. Arrange tomato slices on egg mixture.
  6. Bake for 40 minutes or until eggs are set.
  7. Cut frittata into 6 wedges.

Courtesy of Campbell’s


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