Baked Feta Frittata
A flavorful and colorful frittata combining creamy feta with fresh herbs, perfect for any meal of the day.
Ingredients
For the Frittata
- 3 tablespoons extra-virgin olive oil, divided For drizzling and greasing the skillet.
- 8 large eggs Rich and golden, for the fluffy base.
- 2/3 cup heavy cream For a luscious texture.
- 3/4 teaspoon kosher salt To elevate the flavors.
- 1/4 cup finely chopped fresh basil Adds a sweet, aromatic touch.
- 1/4 cup finely chopped fresh dill For brightness and a tangy flavor.
- 1/4 cup finely chopped fresh mint Brings a refreshing twist.
- 1/4 cup finely chopped fresh parsley Adds a hint of earthiness.
- 1/4 cup thinly sliced scallions Provides a mild onion flavor.
- 1 8-ounce block French feta, at room temperature Creamy and tangy, placed in the center.
- 2 tablespoons harissa For a warm, spicy kick.
- 1 teaspoon honey To round out the flavors.
Instructions
Preparation
- Preheat the oven to 350°F and arrange a rack in the center.
- Drizzle an 8-inch cast-iron skillet with 2 tablespoons of olive oil and warm it in the oven for about 10 minutes.
- In a large bowl, whisk together the eggs, heavy cream, and kosher salt until glossy and fluffy.
- Fold in the fresh herbs (basil, dill, mint, parsley) and scallions.
- Pour the egg mixture into the preheated skillet, ensuring even distribution.
- Place the room-temperature feta in the center of the frittata mixture.
- Bake for 25 to 30 minutes, or until the frittata is puffed and lightly golden.
- In a small bowl, mix the remaining 1 tablespoon of oil, harissa, and honey; drizzle this mixture over the frittata before slicing. Enjoy!
Notes
Use fresh herbs for the best flavor. Allow the frittata to cool slightly before slicing to help it hold its shape.