flowcooking

Baked feta and dill frittata

Golden on the edges and creamy in the middle, with salty feta.
Dill and lemon wake up every bite, bright and cozy.
Slice it warm or cold—tender spinach, gentle heat, big comfort.

breakfast ⏱ 25 min 420 kcal / portion 7.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

No ratings yet
🖨 Print
Baked feta and dill frittata
v3 · rb0e705f985 20260727Z1751 ½ tsp sea salt 200 g feta 50 ml olive oil 1½ tsp cumin seed 180 g onion 120 g baby spinach 45 g dill 🔥 preheat the oven to 165°C 🌀 crack the eggs into a medium bowl, beat with salt and a good grind of pepper 🔪 trim feta if thicker than 1.5 cm, crumble offcuts into the eggs, and keep the block whole 🍳 ⏱ 1 min heat olive oil and cook cumin until fragrant 🍳 ⏱ 3 min add chopped onion and salt and cook until translucent 🍳 ⏱ 2 min stir in spinach and all but 1 tablespoon dill and cook until wilted 🌀 pour in the beaten egg and stir to combine 🍽 nestle the feta in the centre so it’s three-quarters submerged, then drizzle remaining oil and remaining cumin 🔥 ⏱ 15 min bake 🔥 ⏱ 2 min broil/grill on high until the frittata is golden brown and feta slightly coloured 🍽 release the frittata from the pan with a spatula and slide on to a serving plate 🍳 sprinkle the remaining dill and aleppo chilli, serve warm or at room temperature with lemon wedges on the side Feta Dill Frittata 🥚 8 pieces egg black pepper to taste ¼ tsp aleppo chilli 0.5 pieces lemon wedge egg, black pepper ¼ tsp 10 g 45 ml 1⅛ tsp ¼ tsp baby spinach 44 g dill 5 ml olive oil ½ tsp cumin seed 190 g feta 1 g dill aleppo chilli, lemon wedge
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat the oven to 165°C
  2. crack the eggs into a medium bowl, beat with salt and a good grind of pepper
  3. trim feta if thicker than 1.5 cm, crumble offcuts into the eggs, and keep the block whole
  4. heat olive oil and cook cumin for 1 minute until fragrant
  5. add chopped onion and salt and cook 3 minutes until translucent
  6. stir in spinach and all but 1 tablespoon dill and cook 2 minutes until wilted
  7. pour in the beaten egg and stir to combine
  8. nestle the feta in the centre so it’s three-quarters submerged, then drizzle remaining oil and remaining cumin
  9. bake for 15 minutes
  10. broil/grill on high for 2 minutes until the frittata is golden brown and feta slightly coloured
  11. release the frittata from the pan with a spatula and slide on to a serving plate
  12. sprinkle the remaining dill and aleppo chilli, serve warm or at room temperature with lemon wedges on the side

Similar recipes