Heat oven to 425. Stir together the oil,
tomatoes, scallions, capers, dill, 1/2 tsp salt,
and 1/4 tsp pepper in a medium ovenproof nonstick
skillet.
Bake in oven until the tomatoes and scallions are
softened and starting to caramelize, 13 to 15
minutes.
Whisk the eggs in a bowl. Add the Feta and
season with 1/4 tsp each salt and pepper. Add
eggs to skillet. Use a wooden spoon to
distribute the tomatoes evenly, if necessary.
Lower the heat to 375 and carefully return
skillet to oven.
Cook until frittata is just set in the middle, 10
to 12 minutes. Serve garnished with more chopped
dill.
Originally Submitted
4/23/2020
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