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Baked Feta Frittata

Baked Feta Frittata

This Baked Feta Frittata transforms simple ingredients into a creamy, herb-packed, Mediterranean-inspired meal. With warm, melty feta at the center and a vibrant harissa-honey drizzle, it’s an effortless dish that works for brunch, lunch, or a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner, LUNCH
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the Frittata Base
  • 3 Tbsp extra-virgin olive oil divided
  • 8 large eggs at room temperature
  • 2/3 cup heavy cream full-fat preferred
  • 3/4 tsp kosher salt
  • 8 oz French feta block softened at room temperature
Fresh Herb Mix
  • 1/4 cup basil finely chopped
  • 1/4 cup dill finely chopped
  • 1/4 cup mint finely chopped
  • 1/4 cup parsley finely chopped
  • 1/4 cup scallions thinly sliced
Harissa Drizzle
  • 2 Tbsp harissa paste
  • 1 tsp honey

Method
 

  1. Preheat the oven to 350°F (180°C). Coat an 8-inch cast-iron skillet with 2 tablespoons of olive oil and warm it in the oven for 10 minutes.
  2. In a mixing bowl, whisk together the eggs, heavy cream, and salt until smooth. Fold in the herbs and scallions.
  3. Carefully remove the hot skillet from the oven. Pour in the egg mixture and place the whole block of feta in the center, keeping the top exposed.
  4. Bake for 25–30 minutes, until puffed, lightly golden, and set in the center.
  5. Whisk together the remaining 1 tablespoon olive oil, harissa paste, and honey. Drizzle over the hot frittata before serving.

Notes

For a milder topping, replace harissa with chili crisp or smoked paprika oil. Add sun-dried tomatoes for extra Mediterranean flavor, and always preheat the skillet to help the frittata rise beautifully.