Makes 4 servings
1 cup halved grape tomatoes
¼ cup coarsely chopped fresh basil
⅓ cup crumbled feta cheese
Salt and freshly ground black pepper
Preheat the oven to 350°F.
In a bowl, beat the eggs. Gently add tomatoes, basil and feta, and sprinkle with salt and pepper.
Coat a 10- or 11-inch nonstick, ovenproof skillet with nonstick cooking spray and place over medium heat.
Pour in egg mixture and cook without stirring for 30 to 45 seconds, or until the eggs are set on the bottom. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet, while gently tilting the pan so the uncooked eggs run underneath.
Cook for 15 to 20 seconds, repeating the process several times until the egg on top is still wet, but not runny. Don't worry if the frittata looks a little lumpy.
Transfer to the oven and bake for 3 to 7 minutes, or until the top is just set. Do not overcook. Remove from the oven and let sit for 1 minute. Carefully run a spatula around the skillet edge to loosen the frittata and slide out or invert onto a serving plate.
Nutrition facts (per serving): calories 185, fat 13 g (saturated fat 5 g), cholesterol 435 mg, protein 15 g, carbohydrates 3 g, fiber 1 g, sodium 280 mg, sugars 2 g
Reprinted with permission from the American Cancer Society. The Great American Eat-Right Cookbook: 140 Great-Tasting, Good-for-You Recipes by Jeanne Besser and Colleen Doyle (Atlanta, GA: American Cancer Society, 2007).