Ingredients
Scale
- 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