Baked feta and dill frittata | Ottolenghi Recipes
If ever there was a way to feature feta, it’s this frittata. A breakfast dish, or as a summer lunch or part of a picnic spread. Full recipe online.
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Cooking tools:
- Ruler
- Nonstick ovenproof saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Spatula
- Plate
- Paring knife
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
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