Rating: 3.5 stars
73 Ratings
  • 5 star values: 28
  • 4 star values: 11
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 4
  • 73 Ratings
Rachel Soszynski

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Credit: David Meredith

Recipe Summary test

hands-on:
15 mins
total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F.

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  • 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.

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

  • 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.

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

  • Serve garnished with more chopped dill.

Nutrition Facts

320 calories; fat 24g; cholesterol 405mg; sodium 990mg; protein 19g; carbohydrates 6g; sugars 3g; fiber 1g; iron 3mg; calcium 263mg.
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