Tomato and Feta Baked Greek Frittata

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 23 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Tomato and Feta Baked Greek Frittata take to make?

Total time is about 33 minutes (10 min prep + 23 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato and Feta Baked Greek Frittata?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Tomato and Feta Baked Greek Frittata?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tomato and Feta Baked Greek Frittata for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tomato and Feta Baked Greek Frittata?

Mediterranean greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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