Baked feta and dill frittata

breakfast · ⏱ 25 min · 6 portions · 7.0 g carbs / portion · vegetarian · allergens: egg, milk

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
http://flowcooking.food/en-us/recipe/720/baked-feta-and-dill-frittata/