Feta Frittata
By Yotam Ottolenghi · 45 minutes · 4 to 6 servings
A recipe by Yotam Ottolenghi (adapted from “Ottolenghi Simple Too” by Yotam Ottolenghi (Ten Speed Press, 2026)) from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 35 minutes
- ⏱️ Total time: 45 minutes
- 🍽️ Servings: 4 to 6
Ingredients
- 8 large eggs
- Fine sea salt and black pepper
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 ½ teaspoons cumin seeds, lightly crushed
- 4 ounces baby spinach (about 3 cups packed)
- 1 cup finely chopped fresh dill, plus extra to serve
- 1 (6- to 8-ounce) block of feta
- ¼ teaspoon Aleppo chile flakes
- Lime wedges, to serve
Directions
- Heat the oven to 375 degrees with one rack in the top position and another rack in the middle.
- Whisk the eggs with ½ teaspoon of salt and a good grind of pepper, then set aside.
- Heat the oil in an 8-inch ovenproof skillet over medium-high. Add the onion, cumin and ¼ teaspoon of salt. Cook for about 5 minutes, stirring occasionally, until the onions are translucent. Stir in the spinach, in batches, and the dill, and cook for 5 minutes more, until wilted.
- Pour the eggs into the pan and use a fork to combine them with the spinach and herbs. Nestle the block of feta into the center of the mixture so that it is three-quarters submerged, then transfer to the middle rack of the oven and bake for 20 to 35 minutes, until set. Remove the pan from the oven. Heat the broiler to the highest setting and, once hot, place the pan on the top rack. Broil for about 2 minutes, until the frittata has turned golden brown and the feta has taken on some color.
- Use a spatula to release the frittata from the bottom of the pan, then carefully slide it on to a serving plate. Sprinkle over some dill and the chile flakes, and serve warm or at room temperature, with the lime wedges on the side.
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