We’re no strangers to delicious baked feta dishes, but this breakfast version may just take the throne. Like most frittatas, this one is infinitely versatile, but I love it especially for its simplicity. Though many frittata recipes start with sautéing ingredients on your stovetop before baking, this one goes straight into the oven, leaving your stovetop free for other brunch must-haves. Just mix your eggs, place a block of feta into the center, and pop it into the oven for about half an hour. The result is a super-herby frittata that’s guaranteed to be the star of your breakfast spread.
The feta:
Feta takes center stage in this frittata, so you want to make sure you’re using the right one. While any feta will technically work here, I prefer a French feta for this recipe. It’s a bit creamier and will soften even more as it bakes, while a Greek feta is sturdier and won’t soften as much in the oven.
The herbs:
You can use any combination of herbs. I like how fragrant and bold basil and mint are together, while parsley keeps it fresh, and dill adds hints of anise.
The spices:
Cumin packs a warm punch, so increase the amount if you prefer the powerful flavor. Smoked paprika and coriander are the perfect complements to cumin and help put this frittata over-the-top in the flavor department.
The skillet:
It’s important that you use an 8″ or 9″ cast-iron skillet or round pan for accurate cook times. Also, make sure to preheat the pan first in the oven for 5 to 10 minutes so the frittata starts cooking immediately (sort of mimicking the original stovetop method).
Storage
Store the frittata in an airtight container in the refrigerator for up to 4 days. Slowly reheat in the oven wrapped in foil.
Did you try making this? Let us know how it went!