Instructions

1. Lightly whisk the eggs with the dill. Season with salt. Add a pinch or two the cayenne, if you’d like it a bit spicy.
2. Heat the oil in a non-stick, oven-proof frying pan. Pour in the egg mixture, let it spread out and cook for 3-5 minutes, until half cooked, then crumble the feta all over. Put a lid on, turn down the heat and cook for 5 minutes.
3. Meanwhile turn on the grill.
4. When the top of the frittata is set, put the pan under the grill for a couple of minutes for the surface to brown.
5. Slide the frittata onto a plate and let it cool. Cut it into squares or wedges.
6. Serve at room temperature.