Instructions

• Beat the eggs in a bowl. Then gently fold in tomatoes, basil, and feta. Sprinkle with salt and pepper.
• Coat a 10- or 11-inch nonstick, ovenproof skillet with cooking spray. Place over medium heat.
• Pour egg mixture into skillet. 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 until the egg on top is still wet, but not runny. It may look a little lumpy.
• Transfer to the oven and bake for 3 to 7 minutes, or until the top is just set. Do not overcook.
• 8 eggs
• 1 cup halved grape tomatoes
• ¼ cup coarsely chopped fresh basil
• ⅓ cup feta cheese
• Salt and freshly ground black pepper
• Preheat the oven to 350 degrees.