This Tomato Frittata with Feta Cheese is quick and easy, fresh, and full of flavor. In just 20 minutes, eggs are transformed with sweet cherry tomatoes, tangy feta cheese, fresh herbs, and a hint of Dijon. A crisp breadcrumb topping adds an elegant finish that sets it apart from other frittatas. It’s easy enough for weekdays, special enough for brunch with friends.
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Why I Love This Tomato Frittata Recipe
This frittata brings back memories of the trip Robert and I took to Greece, where we enjoyed flavorful meals built around olive oil, fresh vegetables and herbs, and tangy cheeses. In this recipe, I bring those same flavors home with fresh tomatoes, feta cheese, dill, and parsley. I love how the feta melts into the eggs for a creamy finish, while the Dijon adds just the right amount of edge. The crisp breadcrumb topping adds texture and makes this rustic dish feel elegant.
What makes this Mediterranean frittata special:
- Quick & easy. Ready in 20 minutes, start to finish.
- Fresh & flavorful. Tomatoes, herbs, and feta cheese keep it bright.
- Healthy & wholesome. Protein-rich eggs with fresh veggies, herbs, and tangy feta (a lower-fat cheese that still adds plenty of flavor).
- Flexible. Perfect for weekday breakfast, weekend brunch, or a light lunch.
- Unique finish. A golden breadcrumb topping adds crunch and a polished finish.
Ingredients Needed for a Tomato Frittata
Here’s all you’ll need to create this healthy frittata recipe:
- Eggs – The base of the dish. I recommend using large eggs.
- Cherry tomatoes – Their sweetness balances the tangy cheese.
- Feta cheese – Go for a whole block rather than pre-crumbled; the latter tends to have anti-caking additives that reduce the flavor and can keep it from melting properly. If you can find feta packed in brine, even better.
- Fresh herbs – Parsley and dill add brightness; use whatever fresh herbs you have on hand.
- Dijon mustard – Just a touch sharpens the flavor and ties everything together.
- Milk – Adds lightness to the eggs. Whole, 2%, 1%, or skim all work well.
- Shallot – Sautéed gently for a mellow onion flavor.
- Panko breadcrumbs – Toasted under the broiler until golden for a crisp, elegant topping.
- Dried oregano – Mixed into the breadcrumbs for Mediterranean flair.
- Olive oil – Used throughout: to sauté the shallot, cook the eggs, and coat the breadcrumbs so they brown beautifully.
Variations & Substitutions
I think this Tomato Feta Frittata is delicious as is, but it’s also very flexible and can be modified to suit your tastes or what you have on hand; here are a few suggestions:
- Tomatoes – Grape tomatoes or chopped Roma tomatoes also work well.
- Cheese – Swap goat cheese for feta, or try a hardier cheese like Manchego.
- Shallot – Substitute chopped green onions.
- Herbs – Use fresh basil, chives, or oregano in place of parsley and dill. Can also use dried herbs.
- Vegetables – Add sautéed zucchini, spinach, or bell peppers.
- Breadcrumb topping – Use gluten-free panko if needed, or already seasoned breadcrumbs in place of the plain panko + oregano. You can also skip the topping for a lighter dish.
Step-by-Step Instructions for Making This Frittata
Here’s all you have to do to make this easy frittata recipe:
- Prep breadcrumb topping.
In a small bowl, stir together the breadcrumbs, 1 teaspoon olive oil, dried oregano, and a pinch of salt. Set aside. - Preheat broiler.
Position oven rack 5 to 6 inches away from the broiler; preheat. - Sauté shallot.
Heat the remaining 1 tablespoon olive oil in a 10-inch cast-iron skillet (or other nonstick, oven-safe skillet) over medium-low heat. Add the shallot and cook until softened, around 3 minutes.
- Prepare egg mixture.
While the shallot cooks, whisk eggs, milk, parsley, dill, and Dijon until well blended. Stir in 1/2 cup crumbled feta and season with ground pepper.
- Add egg mixture to shallots; cook.
When the shallots are softened, add the egg mixture to the skillet. Increase heat to medium and cook, without stirring, until the bottom is set and the edges are just starting to firm, around 5-7 minutes; the top should still be slightly runny.
- Top with tomatoes, remaining feta, and breadcrumbs.
Remove skillet from heat and scatter tomatoes, cut side up, evenly across the top of the frittata. Sprinkle remaining 1/4 cup feta around the tomatoes (it’s okay if some feta ends up on the tomatoes). Sprinkle the breadcrumbs evenly over the top of the entire frittata.
- Broil.
Place the skillet under the broiler and cook until the eggs are set and the breadcrumbs are golden brown, 1-3 minutes. Watch closely to make sure the topping doesn’t burn. - Rest, then serve.
Remove the frittata from the oven and let rest for 2-3 minutes. Run a spatula around the edge to loosen, slice into wedges, and serve.
Tips for Making This Tomato Frittata with Feta
Here are my tips for ensuring your frittata comes out perfect every time:
- Use the right pan. A 10-inch cast-iron or oven-safe nonstickMediterranean Tomato Frittata with Feta – Quick & Flavorful | A Well-Seasoned Kitchen® skillet will make it easier to release the frittata from the pan.
- Keep out excess moisture. Pat juicy tomatoes dry before adding to the eggs.
- Place tomatoes cut-side up. This creates a prettier presentation and minimizes any juices seeping into the frittata.
- Season smart. Feta is salty, so add sparingly when cooking.
- Don’t overcook. Move the skillet to the broiler while the top is still a bit liquid-y to keep the frittata from drying out. And, watch closely while the frittata is under the broiler so the top doesn’t burn.
- Choose your oil wisely. Extra-virgin olive oil works here because the heat stays moderate, but if you prefer, use regular olive oil for a higher smoke point. Butter can be mixed in for enhanced flavor.
- Use oven mitts. Always handle the hot skillet with an oven mitt. I use one designed to fit my skillet handles and keep it on the handle after setting the pan on the counter, so I don’t accidentally grab it bare-handed!
Tomato Feta Frittata Serving Suggestions
For a quick and easy breakfast, I often serve this Tomato Frittata with toasted English muffins and fresh fruit.
For brunch or lunch, it pairs beautifully with a fresh salad; I especially love it with my Spinach Salad with Lemon Pine Nut Dressing. The citrus brightens everything and complements the frittata’s Mediterranean flavors. For a cozy touch, add slices of Cinnamon Swirl Bread or Peach Muffins (made with fresh or frozen peaches). A bowl of fresh berries, sparkling wine, and Mango Banana Smoothies make the meal feel even more festive and complete.
Other Quick & Easy Breakfast Recipes to Try
Mediterranean-Inspired Tomato Frittata with Feta Cheese
This Tomato Frittata with Feta Cheese is quick and easy, fresh, and full of flavor. In just 20 minutes, eggs are transformed with sweet cherry tomatoes, tangy feta cheese, fresh herbs, and a hint of Dijon. A crisp breadcrumb topping adds an elegant finish that sets it apart from other frittatas. It’s easy enough for weekdays, special enough for brunch with friends.
- Prep Time: 7 minutes
- Resting Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 19 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon Panko breadcrumbs
- 1 tablespoon + 1 teaspoon extra virgin olive oil, divided use
- 1/8 teaspoon dried oregano
- Kosher or sea salt
- 2 tablespoons finely chopped shallot (around 1 small-medium)
- 8 large eggs
- 2 tablespoons milk (can use whole, 2%, 1% or skim)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- 3/4 cup feta cheese crumbles (around a 3-ounce block), divided use
- Fresh ground black pepper
- 16 small to medium cherry tomatoes, cut in half and lightly blotted dry with a paper towel
Instructions
- Prep breadcrumb topping.
In a small bowl, stir together the breadcrumbs, 1 teaspoon olive oil, dried oregano, and a pinch of salt. Set aside. - Preheat broiler.
Position oven rack 5 to 6 inches away from the broiler; preheat. - Sauté shallot.
Heat the remaining 1 tablespoon olive oil in a cast iron skillet or other nonstick, oven-safe skillet over medium-low heat. Add the shallot and cook until softened, around 3 minutes. - Prepare egg mixture.
While the shallot cooks, whisk eggs, milk, parsley, dill, and Dijon until well blended. Stir in 1/2 cup crumbled feta and season with ground pepper. - Add egg mixture to shallots; cook.
When the shallots are softened, add the egg mixture to the skillet. Increase heat to medium and cook, without stirring, until the bottom is set and the edges are just starting to firm, around 5-7 minutes; the top should still be slightly runny. - Top with tomatoes, remaining feta, and breadcrumbs.
Remove skillet from heat and place tomato halves, cut side up, evenly across the top of the frittata. Sprinkle remaining 1/4 cup feta around the tomatoes. Sprinkle the breadcrumbs evenly over the top of the entire frittata. - Broil.
Place the skillet under the broiler and cook until the eggs are set on top and the breadcrumbs are golden, 1-3 minutes. Watch closely to make sure the topping doesn’t burn. - Rest, then serve.
Remove the frittata from the oven and let rest for 2-3 minutes. Run a spatula around the edge to loosen, slice into wedges, and serve.
Notes
- Use the right pan. A 10-inch cast-iron or oven-safe nonstick skillet will make it easier to release the frittata from the pan.
- Keep out excess moisture. Pat juicy tomatoes dry before adding to the eggs.
Place tomatoes cut-side up. This creates a prettier presentation and minimizes any juices seeping into the frittata. - Season smart. Feta is salty, so add sparingly when cooking.
- Don’t overcook. Move the skillet to the broiler while the top is still a bit liquid-y to keep the frittata from drying out. And, watch closely while the frittata is under the broiler so the top doesn’t burn.
- Choose your oil wisely. Extra-virgin olive oil works here because the heat stays moderate, but if you prefer, use regular olive oil for a higher smoke point. Butter can be mixed in for enhanced flavor.
- Use oven mitts. Always handle the hot skillet with an oven mitt. I use one designed to fit my skillet handles and keep it on the handle after setting the pan on the counter, so I don’t accidentally grab it bare-handed!
- Category: Quck and easy
- Method: Stovetop and Broil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wedge
- Calories: 274
- Sugar: 3.9 g
- Sodium: 529 mg
- Fat: 19.3 g
- Saturated Fat: 7.9 g
- Carbohydrates: 7 g
- Fiber: 1.1 g
- Protein: 17.8 g
- Cholesterol: 397.2 mg
