Baked Feta Frittata with Fresh Herbs and Harissa Drizzle Recipe
Introduction
This Baked Feta Frittata is a bright and herb-packed breakfast or brunch dish that combines fluffy eggs with creamy, tangy feta. A hint of harissa and honey adds a lovely spicy-sweet finish, making it a delightful twist on a classic frittata.
Ingredients
- 3 tbsp. extra-virgin olive oil, divided
- 8 large eggs
- 2/3 cup heavy cream
- 3/4 tsp. kosher salt
- 1/4 cup finely chopped fresh basil
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
- 1/4 cup thinly sliced scallions
- 1 (8-oz.) block French feta, room temperature
- 2 tbsp. harissa (such as Mina)
- 1 tsp. honey
Instructions
- Step 1: Arrange a rack in the center of the oven and preheat to 350°F. Drizzle an 8-inch cast-iron skillet with 2 tablespoons of olive oil and place it in the oven to preheat for about 10 minutes.
- Step 2: Meanwhile, in a large bowl, whisk together the eggs, heavy cream, and kosher salt. Gently fold in the chopped basil, dill, mint, parsley, and sliced scallions.
- Step 3: Carefully remove the hot skillet from the oven and pour in the egg mixture. Place the block of feta in the center of the skillet, making sure not to cover the top of the cheese.
- Step 4: Bake the frittata for 25 to 30 minutes, or until it is puffy, lightly golden, springy to the touch, and the edges of the feta are cooked through.
- Step 5: In a small bowl, stir together the remaining 1 tablespoon of olive oil, harissa, and honey. Drizzle this mixture evenly over the baked frittata before serving.
Tips & Variations
- If you don’t have fresh herbs on hand, try substituting with 2 teaspoons of dried herbs, but add them earlier to release their flavor.
- For a milder spice, reduce the amount of harissa or omit it entirely and drizzle with just honey and olive oil.
- Try adding diced roasted red peppers or cherry tomatoes for extra color and flavor.
Storage
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave to avoid drying it out. This frittata is best enjoyed fresh but maintains good flavor when reheated carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese instead of feta?
Yes, you can substitute feta with other crumbly cheeses like goat cheese or ricotta salata for a similar texture and tangy flavor.
Is it necessary to preheat the skillet in the oven?
Preheating the skillet helps the frittata cook evenly and develop a nice crust on the edges. Using a hot skillet also prevents the eggs from sticking and ensures a better texture.
PrintBaked Feta Frittata with Fresh Herbs and Harissa Drizzle Recipe
This Baked Feta Frittata is a flavorful and herbaceous dish perfect for breakfast or brunch. Made with a blend of fresh herbs, creamy eggs, and topped with a block of tangy French feta, it’s baked to golden perfection in a cast-iron skillet. A drizzle of spicy harissa and a touch of honey add a delightful depth of flavor, elevating this simple yet elegant recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Frittata
- 3 tbsp. extra-virgin olive oil, divided
- 8 large eggs
- 2/3 cup heavy cream
- 3/4 tsp kosher salt
- 1/4 cup finely chopped fresh basil
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
- 1/4 cup thinly sliced scallions
- 1 (8-oz.) block French feta, room temperature
Harissa Drizzle
- 2 tbsp. harissa (such as Mina)
- 1 tsp. honey
Instructions
- Preheat Oven and Skillet: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Drizzle 2 tablespoons of olive oil into an 8-inch cast-iron skillet and place it in the oven to warm for about 10 minutes. This ensures an even cooking surface and prevents sticking.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, and kosher salt until fully combined and slightly frothy. Gently fold in the chopped fresh basil, dill, mint, parsley, and scallions to distribute the herbs evenly throughout the eggs.
- Assemble Frittata: Carefully remove the hot skillet from the oven and pour in the egg and herb mixture. Place the block of room temperature French feta in the center of the skillet, ensuring the top of the feta remains exposed and uncovered by the egg mixture.
- Bake the Frittata: Return the skillet to the oven and bake for 25 to 30 minutes, or until the frittata is puffy, lightly golden on top, springy to the touch, and the edges of the feta are cooked through. This baking process allows the eggs to set while the feta softens and the herbs infuse the dish with flavor.
- Prepare Harissa Drizzle and Serve: While the frittata bakes, combine the remaining 1 tablespoon of olive oil with harissa and honey in a small bowl, stirring until smooth. Once the frittata is done, remove it from the oven and drizzle the harissa mixture evenly over the top. Serve immediately for a warm, vibrant meal.
Notes
- Room temperature feta allows for more even cooking and prevents the cheese from shocking and cracking when placed in the hot egg mixture.
- Fresh herbs can be substituted with dried herbs if necessary, but reduce quantity to about one-third as dried herbs are more potent.
- Use a non-stick or well-seasoned cast-iron skillet to ensure easy removal and even cooking of the frittata.
- For a spicier kick, increase the amount of harissa or add a pinch of chili flakes to the egg mixture.
- This dish pairs well with a light green salad or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Keywords: Feta, Frittata, Baked Eggs, Mediterranean Breakfast, Herb Eggs, Brunch Recipe, Harissa, Creamy Eggs
