Roasted Tomato & Feta Frittata

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Main Meal
  • Cuisine: Italian


A delicious and healthy frittata or crustless quiche, made with roasted tomatoes, feta cheese and spinach


  • 1/2 tbsp olive oil
  • 8 cherry tomatoes, cut in half
  • 5 medium eggs
  • 25g cheddar cheese
  • 50g feta cheese
  • 50g fresh spinach
  • 1/2 red pepper, chopped
  • 1 spring onion, chopped
  • 1 tsp oregano
  • salt and pepper to taste


  1. Preheat the oven to 180c / 350f.
  2. Add the oil and chopped cherry tomatoes to an oven-proof pie or flan dish and roast in the oven for 10 minutes.
  3. In the meantime, whisk the eggs in a large jug with a fork. Add the cheddar, feta, spinach, red pepper, spring onion and oregano and mix well. Season to taste with salt and pepper.
  4. If you want to add any extra ingredients now is the time to do so. I added a little cooked chorizo, but cooked chicken, turkey or ham would work really well too.
  5. Remove the dish from the oven. The tomatoes should be lightly roasted but not completely mushy. Pour the egg mixture on top of the tomatoes and give everything a good stir.
  6. Return the dish to the oven for 15-20 minutes. The cooking time will depend on the thickness of your fritatta. Simply stick a sharp knife into the middle to test if it has cooked through.
  7. If you attempt to cut the frittata straight from the oven it may fall apart, so allow it to cool for 10 minutes before cutting into portions and serving. I serve mine with a little extra feta cheese, cherry tomatoes and rocket.
  8. The frittata will keep in an airtight container in the fridge for 2 days.