David Meredith
Hands-On Time
15 Mins
Total Time
35 Mins
Serves 6

How to Make It

Step 1

Heat oven to 425° F.

Step 2

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

Step 3

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

Step 4

Whisk the eggs in a bowl. Add the Feta and season with ¼ teaspoon each salt and pepper.

Step 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.

Step 6

Cook until the frittata is just set in the middle, 10 to 12 minutes.

Step 7

Serve garnished with more chopped dill.

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