Baked frittata with feta and cherry tomatoes, a simple, light, and quick idea for dinner or to fill the lunch box for the next day. It is ready in a few minutes, with fresh and tasty ingredients, and bakes in the oven without the need for a pan.
The eggs, datterini tomatoes, and feta create a perfect blend of sweetness and saltiness, while fresh basil (or your choice of herbs) adds a fragrant Mediterranean note. It’s the classic “dinner saver” dish to always keep in mind: all you need is a bowl and a baking tray, no frying, and very little fat.
This baked frittata is excellent right out of the oven, but it also keeps well for the next day, becoming a practical solution for weekly meal prep. Take it with you to work or enjoy it cold during a quick terrace lunch: it will always be delicious!
Moreover, you can easily customize it with what you have in the fridge: zucchini, onions, spinach, or other cheeses. I chose to keep it simple to enhance the flavor of the tomatoes and the creaminess of the feta, but you can make it your own every time in different ways.
At the bottom of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the contact form you find at the end of the page.
Other recipes you may like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 264.83 (Kcal)
- Carbohydrates 7.64 (g) of which sugars 1.72 (g)
- Proteins 16.63 (g)
- Fat 18.85 (g) of which saturated 7.97 (g)of which unsaturated 6.12 (g)
- Fibers 1.30 (g)
- Sodium 629.70 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Frittata with Feta and Cherry Tomatoes
- 4 eggs (medium)
- 10 datterini tomatoes
- 1.75 oz feta
- 0.5 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- herbs (to taste)
Tools
- Bowl
- Whisk
- Baking Tray
Recipe for Baked Frittata with Feta and Cherry Tomatoes
Begin preparing the baked frittata with feta and cherry tomatoes by cracking four medium eggs into a bowl.
Season them with salt and black pepper and whisk until you get a homogeneous mixture.
Add some fresh basil and set aside.
Wash the tomatoes and cut them in half or quarters depending on their size.
Grease a baking tray or dish (I used one that is 6.5 inches) with the extra virgin olive oil.
Pour the whisked eggs into the tray.
Add the tomatoes and crumble the feta with your hands as you add it.
Bake the frittata with feta and cherry tomatoes in a preheated oven at 392°F for 15 minutes.
Serve immediately.
Baked Frittata with Feta and Cherry Tomatoes: Light, Fast, and Tasty
Check this section to clear up your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try the Frittata Pizza, super easy recipe
Can I cook the frittata in an air fryer?
Yes! If you prefer an even quicker method without turning on the oven, you can prepare the frittata in an air fryer. Pour the mixture into a suitable dish or non-stick tray and cook at 356°F for about 12 minutes.
How do you store baked frittata?
Once cooled, you can store the frittata in the refrigerator in an airtight container for 2-3 days. It’s also great cold or slightly reheated, perfect to take to the office or to enjoy during a quick lunch.
Can the frittata be frozen?
Yes, you can freeze it once cooked and completely cooled. Portion it and store in freezer bags or suitable containers. To enjoy it at its best, thaw it in the fridge and heat in the oven or microwave.
What herbs can I use?
I chose fresh basil, but you can use whatever you prefer: parsley, oregano, chives, or even a mix of Mediterranean herbs.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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