Baked Feta Frittata
A deliciously versatile frittata featuring creamy feta and fresh herbs, perfect for brunch or as a weeknight dinner option.
Ingredients
Main Ingredients
- 3 Tbsp extra-virgin olive oil divided (for that rich, fruity flavor)
- 8 large eggs defining the structure and protein base
- 2/3 cup heavy cream adding a creamy texture to the frittata
- 3/4 tsp kosher salt for enhancing all the flavors
- 1/4 cup finely chopped fresh basil bringing a fragrant, sweet note
- 1/4 cup finely chopped fresh dill adding a tangy freshness
- 1/4 cup finely chopped fresh mint lending a refreshing hint
- 1/4 cup finely chopped fresh parsley providing earthiness and color
- 1/4 cup thinly sliced scallions crunchy with a mild onion flavor
- 1 8-ounce block French feta room temperature (creamy and crumbly, packed with flavor)
- 2 Tbsp harissa introducing a slightly spicy kick
- 1 tsp honey balancing the flavors perfectly
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit.
- Drizzle an 8-inch cast-iron skillet with 2 Tbsp. 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 the mixture is smooth and slightly frothy.
- Fold in the fresh herbs and sliced scallions gently.
Baking
- Pour the egg mixture into the preheated skillet.
- Place the room-temperature block of feta in the center of the skillet.
- Bake until the frittata is puffy and lightly golden, about 25 to 30 minutes.
- Stir together the remaining harissa, honey, and oil in a small bowl, then drizzle over the frittata before slicing.
Notes
For best results, use fresh herbs and allow feta cheese to reach room temperature. Ensure your skillet is hot to achieve a beautiful rise.