Baked feta and dill frittata | Ottolenghi Recipes

Ingredients

• 8 large eggs
• fine sea salt and black pepper
• 200g feta
• 50ml olive oil
• 1½ tsp cumin seeds, coarsely ground in a mortar
• 1 onion, peeled and finely chopped (180g)
• 120g baby spinach
• 45g dill, finely chopped
• ¼ tsp aleppo chilli
• ½ lemon, cut into 4 wedges