Baked Feta Frittata with Fresh Herbs and Harissa-Honey Drizzle Recipe

Introduction

This baked feta frittata is a flavorful and herb-packed dish perfect for breakfast, brunch, or a light dinner. Creamy eggs combine with fresh herbs and tangy feta, then finish with a spicy-sweet harissa drizzle for a delightful twist.

Ingredients

• 3 Tbsp. extra-virgin olive oil, divided
• 8 large eggs
• 2/3 cup heavy cream
• 3/4 tsp. kosher salt
• 1/4 cup finely chopped fresh basil
• 1/4 cup finely chopped fresh dill
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh parsley
• 1/4 cup thinly sliced scallions
• 1 (8-oz.) block French feta, room temperature
• 2 Tbsp. harissa (such as Mina)
• 1 tsp. honey

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Drizzle 2 tablespoons of olive oil into an 8-inch cast-iron skillet and place it in the oven to preheat for about 10 minutes.
2. Step 2: In a large bowl, whisk together the eggs, heavy cream, and kosher salt until combined. Gently fold in the chopped basil, dill, mint, parsley, and sliced scallions.
3. Step 3: Carefully remove the hot skillet from the oven and pour the egg mixture into it. Place the block of feta in the center of the mixture, making sure not to cover the top of the feta.
4. Step 4: Bake the frittata for 25 to 30 minutes, or until it is puffy, lightly golden, springy to the touch, and the edges of the feta are cooked through.
5. Step 5: While the frittata bakes, whisk together the remaining 1 tablespoon of olive oil, harissa, and honey in a small bowl. Once the frittata is done, drizzle this spicy-sweet mixture over the top before serving.

Tips & Variations

• Use fresh herbs for the best flavor, but you can substitute dried herbs if needed—use about one-third the amount.
• Swap harissa for your favorite chili sauce or sriracha for a different spicy kick.
• If you don’t have a cast-iron skillet, an oven-safe nonstick or ceramic pan will also work.
• For extra texture, add a handful of chopped cherry tomatoes or roasted red peppers to the egg mixture.

Storage

Store any leftover frittata covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it tender. Avoid reheating too long, as the feta can become overly dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata ahead of time?

Yes, you can prepare the egg mixture and chop herbs the night before, then bake the frittata fresh in the morning or when ready to serve.

What can I use instead of feta?

Goat cheese or ricotta salata can be good substitutes, offering a similar tangy and creamy texture to complement the herbs.

Baked Feta Frittata with Fresh Herbs and Harissa-Honey Drizzle Recipe

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★★★★★

4.5 from 136 reviews

This vibrant Baked Feta Frittata combines fluffy eggs with fresh herbs and creamy French feta, baked to golden perfection and finished with a sweet and spicy harissa drizzle. It’s a flavorful, impressive dish perfect for brunch or a light dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Frittata

• 3 Tbsp. extra-virgin olive oil, divided
• 8 large eggs
• 2/3 cup heavy cream
• 3/4 tsp. kosher salt
• 1/4 cup finely chopped fresh basil
• 1/4 cup finely chopped fresh dill
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh parsley
• 1/4 cup thinly sliced scallions
• 1 (8-oz.) block French feta, room temperature

Harissa Drizzle

• 2 Tbsp. harissa (such as Mina)
• 1 tsp. honey
• 1 Tbsp. extra-virgin olive oil

Instructions

1. Preheat Oven and Skillet: Arrange a rack in the center of your oven and preheat it to 350°F (175°C). Drizzle 2 tablespoons of olive oil into an 8-inch cast-iron skillet and place it in the oven to heat for about 10 minutes.
2. Prepare Egg Mixture: While the skillet preheats, whisk together the 8 large eggs, 2/3 cup heavy cream, and 3/4 teaspoon kosher salt in a large bowl. Gently fold in the fresh chopped basil, dill, mint, parsley, and thinly sliced scallions until well combined.
3. Assemble the Frittata: Carefully remove the hot skillet from the oven and pour the egg mixture into it. Place the block of French feta in the center of the mixture, being careful not to cover the top of the feta. It will bake exposed.
4. Bake the Frittata: Return the skillet to the oven and bake for 25 to 30 minutes, or until the frittata is puffy, lightly golden, and springy to the touch, and the edges of the feta are cooked through.
5. Make Harissa Drizzle: In a small bowl, mix the harissa, honey, and the remaining 1 tablespoon of olive oil until combined and smooth.
6. Serve: Remove the frittata from the oven and drizzle the harissa mixture over the top just before serving for a perfect balance of spicy and sweet flavors.

Notes

• Using a cast-iron skillet helps achieve even cooking and a nice crust on the frittata.
• Make sure the feta is at room temperature to ensure even baking.
• You can substitute harissa with another chili paste or sauce for a different spice profile.
• Fresh herbs can be varied according to preference, but using a combination provides a complex, fresh flavor.
• Allow the frittata to cool slightly before slicing for cleaner cuts.

Keywords: baked feta frittata, herb frittata, Mediterranean breakfast, baked eggs, harissa drizzle, vegetarian brunch