2 large eggs
4 large egg whites
1/4 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 cups grape tomatoes, cut in half if large
1/2 cup crumbled feta cheese
2 tablespoons dried panko
Preheat broiler to low heat
Coat a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add shallot to skillet; cook until tender, stirring occasionally, about 5 minutes.
In a medium bowl, beat together eggs, egg whites, salt and pepper; stir in tomatoes and shallot.
Coat bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko.
Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges. Garnish with fresh basil.
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