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Feta Frittata

Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Marjorie Dodero, Seal Beach, California
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1 green onion, thinly sliced
  • 1 small garlic clove, minced
  • 2 large eggs
  • 1/2 cup egg substitute
  • 4 tablespoons crumbled feta cheese, divided
  • 1/3 cup chopped plum tomato
  • 4 thin slices peeled avocado
  • 2 tablespoons reduced-fat sour cream


  • Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes.
  • Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.
Nutrition Facts
1 wedge: 203 calories, 12g fat (4g saturated fat), 224mg cholesterol, 345mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1 fat.

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Average Rating:
  • TamieKR
    Dec 13, 2018

    Definitely not keto. Whole fat sour cream would be preferable and nix the egg substitute. Eggs are not the enemy; sugar is!

  • donnafortmac
    Jun 15, 2014

    Very easy & delicious! I added the chopped tomatoes along with the onion & garlic then added the egg mixture. Also sprinkled fresh parsley when serving and instead of sour cream I used light Cottage cheese

  • hbaseley
    Jul 17, 2013

    Yummy! Easy to make and very good. The only change I will make next time, is to dice the avocado and sprinkle over the frittata and top with sour cream before serving.