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Breakfast recipe · from the recipe book

Feta-Dill Frittata with Garlic Toast

A tender, custardy frittata with tangy, salty feta and bright fresh dill, served with crisp garlic-rubbed toast.

Feta-Dill Frittata with Garlic Toast

Ingredients

  • 9 large450 gEggs
  • 3 oz80 gPlain Greek yogurt, nonfat
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 1 cup sprigs8 gFresh dillchopped
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gOlive oil
  • 8 slices256 gWhole-wheat bread
  • 2 cloves6 gGarlicpeeled and halved
  • 1 tsp2 gLemon zest

Steps

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, whisk the egg, Greek yogurt, black pepper and lemon zest until smooth, then stir in the dill and half of the feta.
  3. Heat half of the olive oil in a 10-inch oven-safe skillet over medium-low heat and swirl to coat.
  4. Pour in the egg mixture and cook without stirring for 3 to 4 minutes, until the edges begin to set.
  5. Scatter the remaining half of the feta over the top, then move the skillet to the oven.
  6. Bake 12 to 15 minutes, until the center is just set and reaches 160°F (71°C). Rest 5 minutes.
  7. While the frittata bakes, toast the bread, rub each slice with the cut side of the garlic, and brush with the remaining half of the olive oil.
  8. Cut the frittata into 4 wedges and serve each with the garlic toast.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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