Tomato, Feta, and Dill Frittata

tomato-feta-dill-frittata
Photo by David Meredith
Tomato, Feta, and Dill Frittata 3.6 24 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 320 calories
    • Fat 24 g (10 g saturated fat)
    • Cholesterol 405 mg
    • Sodium 990 mg
    • Protein 19 g
    • Carbohydrate 6 g
    • Sugar 3 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 263 mg

Heat oven to 425° F.

Stir together the oil, tomatoes, scallions, capers, dill, ½ teaspoon salt, and ¼ teaspoon pepper in a medium ovenproof nonstick skillet.

Bake in oven until the tomatoes and scallions are softened and starting to caramelize, 13 to 15 minutes.

Ingredients

  1. Check 2 tablespoons extra-virgin olive oil
  2. Check 1 cup cherry tomatoes, halved
  3. Check 6 scallions, thinly sliced
  4. Check 1 tablespoon drained capers
  5. Check 1 tablespoon chopped fresh dill, plus 
more for garnishing
  6. Check Kosher salt and black pepper
  7. Check 8 eggs
  8. Check 1 cup crumbled Feta

Directions

  1. Heat oven to 425° F.
  2. Stir together the oil, tomatoes, scallions, capers, dill, ½ teaspoon salt, and ¼ teaspoon pepper in a medium ovenproof nonstick skillet.
  3. Bake in oven until the tomatoes and scallions are softened and starting to caramelize, 13 to 15 minutes.
  4. Whisk the eggs in a bowl. Add the Feta and season with ¼ teaspoon each salt and pepper.
  5. Add the eggs to the skillet. Use a wooden spoon to distribute the tomatoes evenly, if necessary. Lower the heat to 375° F and carefully return the skillet to oven.
  6. Cook until the frittata is just set in the middle, 10 to 12 minutes.
  7. Serve garnished with more chopped dill.