Tomato and Feta Baked Greek Frittata

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fluffy baked frittata filled with ripe tomatoes, creamy feta cheese, and fresh herbs, perfect for breakfast or a light meal. This Greek recipe, ready in about 33 minutes, pairs large eggs, whole milk, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1 cup, halved cherry tomatoes
• 1/2 cup, crumbled feta cheese
• 2 tbsp, finely chopped fresh dill
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. In a large mixing bowl, whisk together 8 large eggs and 1/4 cup whole milk until smooth and slightly frothy.
2. Step 2: Stir in 1 cup halved cherry tomatoes, 1/2 cup crumbled feta cheese, 2 tbsp finely chopped fresh dill, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper until evenly combined.
3. Step 3: Heat 2 tbsp extra virgin olive oil in a 10-inch oven-safe skillet over medium heat. Pour the egg mixture into the pan and cook without stirring for 3 minutes until the edges begin to set.
4. Step 4: Transfer the skillet to the preheated oven and bake for 15-18 minutes until the frittata is puffed, golden on top, and a knife inserted in the center comes out clean.
5. Step 5: Allow to cool for 5 minutes before slicing and serving warm or at room temperature.