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Feta and dill frittata

One of the easiest party nibbles to make is frittata. It’s basically a thick omelette or (Spanish-style) tortilla that is made with veggies, herbs, cheese, fish or meat.  This feta and dill frittata is a very simple version yet it’s very delicate so it  goes well particularly with Prosecco, Cava or Champagne. It’s also ideal for picnics and trips.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp chopped dill
  • 5 eggs
  • 1 Tbsp olive oil
  • Cayenne pepper optional
  • 100 g feta
  • Salt & pepper

Method
 

  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.