Baked Feta Frittata

The beauty of a Baked Feta Frittata lies in how effortlessly it turns simple ingredients into a stunning, flavor-packed dish. This recipe gives you a creamy, herb-brightened egg base crowned with warm, melty feta — all baked to golden perfection. Whether you need a no-stress brunch option or a quick weeknight meal, this frittata delivers bold Mediterranean flavors with minimal prep. It’s comforting, impressive, and surprisingly easy, making it a must-add to your cooking rotation.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Simple: Everything comes together in one skillet with minimal chopping and minimal cleanup.
• Vibrant Mediterranean Flavor: Fresh herbs, creamy feta, and a sweet-spicy harissa drizzle make every bite unforgettable.
• Perfect for Any Occasion: Ideal for brunch, lunch, or a light dinner — and elegant enough for guests.
• Foolproof Technique: Preheating the skillet ensures a beautifully puffed, evenly cooked frittata.
• Ultra-Comforting: Soft eggs, warm cheese, and aromatic herbs create a cozy, satisfying dish.

What sets this version apart is the combination of room-temperature feta placed whole in the center and a flavorful harissa-honey topping — a unique touch that adds heat, sweetness, and depth.

Ingredients Needed

For the Frittata Base

• 3 Tbsp extra-virgin olive oil, divided (2 Tbsp for the skillet, 1 Tbsp for the drizzle)
• 8 large eggs, at room temperature
• 2/3 cup heavy cream, preferably full-fat for richness
• 3/4 tsp kosher salt
• 1 (8-oz) block French feta, softened at room temperature

Fresh Herb Mix

• 1/4 cup finely chopped basil
• 1/4 cup finely chopped dill
• 1/4 cup finely chopped mint
• 1/4 cup finely chopped parsley
• 1/4 cup thinly sliced scallions

Harissa Drizzle

• 2 Tbsp harissa paste (such as Mina)
• 1 tsp honey (balances the spice beautifully)

How to Make Baked Feta Frittata

Step 1 — Preheat the Oven and Skillet

Arrange an oven rack in the center and heat your oven to 350°F (180°C). Lightly coat an 8-inch cast-iron skillet with 2 tablespoons of olive oil. Place the oiled skillet in the oven to warm up for about 10 minutes — this helps the frittata puff and prevents sticking.

Step 2 — Mix the Eggs and Herbs

In a large mixing bowl, whisk together the eggs, heavy cream, and salt until smooth and well combined. Fold in all the chopped herbs and scallions. The herbs should be evenly distributed through the mixture — they’re what give the frittata its fresh, aromatic flavor.

Step 3 — Add Egg Mixture and Feta

Carefully remove the hot skillet from the oven (use oven mitts!).
Pour in the egg mixture, then gently place the whole block of feta in the center. Keep the top of the feta exposed — this allows it to brown slightly and remain the hero of the dish.

Step 4 — Bake Until Puffy and Golden

Return the skillet to the oven. Bake for 25–30 minutes, or until the frittata is puffed, lightly golden around the edges, and the feta looks set with lightly cooked edges. The center should spring back when gently touched.

Step 5 — Finish with Harissa Drizzle

In a small bowl, whisk together the harissa, honey, and the remaining 1 tablespoon of olive oil. Drizzle this over the hot frittata right before serving, giving it a glossy, flavorful finish.

Serving and Storage Tips

Serving Ideas:

• Slice into wedges and pair with a crisp green salad or roasted potatoes.
• Serve warm with crusty bread for dipping into the creamy feta.
• Add a dollop of yogurt or labneh for extra creaminess.

Storage:

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently in a low oven (300°F / 150°C) or in a skillet over low heat to maintain the soft texture.
• Avoid microwaving if possible — it can make the eggs rubbery.

Helpful Notes

• For milder flavor, replace harissa with chili crisp or smoked paprika oil.
• You can stir in chopped sun-dried tomatoes for a deeper Mediterranean twist.
• If using a different skillet, make sure it’s oven-safe and similar in size for even cooking.
• Let the feta warm to room temperature — cold cheese can make the center cook unevenly.

Conclusion

This Baked Feta Frittata is the kind of recipe you’ll find yourself coming back to again and again. It’s quick, flavorful, and effortlessly elegant — a perfect blend of creamy eggs, fragrant herbs, and rich feta crowned with a spicy-sweet finish. Whether you’re cooking for yourself or hosting friends, this dish always impresses with minimal effort.

If you give it a try, please leave a comment and a star rating — your feedback means a lot!
And don’t forget to share this recipe on Pinterest or Facebook to spread the inspiration.

What variation will you try first — extra veggies, different cheeses, or a new topping? Let me know below!

Frequently Asked Questions (FAQ)

Can I use a different cheese instead of feta?

Yes! Halloumi, goat cheese, ricotta salata, or even mozzarella can work. Just choose a cheese that won’t completely melt into the eggs.

Can I make this dairy-free?

Use full-fat coconut milk in place of cream and swap the feta for a dairy-free cheese block that holds its shape.

Can I add vegetables to the frittata?

Absolutely. Sautéed spinach, mushrooms, peppers, or zucchini make excellent additions. Just cook off excess moisture first.

Is this frittata freezer-friendly?

It’s best enjoyed fresh. Eggs tend to become watery after freezing, so freezing is not recommended.

Why didn’t my frittata puff up?

The skillet may not have been preheated long enough, or the eggs may have been overmixed. A hot pan helps create that beautiful rise.