Lunch: Tomato-Feta Frittata

A quick and easy frittata with fresh garden tomatoes and a kick of Pace® is the ticket for a simple summer supper or brunch.

Ingredients

7 eggs
1/2 c. water
1 c. cooked regular long-grain white rice
3 oz. crumbled feta cheese
2 oz. shredded Cheddar cheese
1/2 c. Pace® Picante Sauce
2 tbsp. fresh cilantro leaves
1/2 tsp. dried oregano leaves
3 Italian plum tomatoes

Instructions

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

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