Breakfast recipe · from the recipe book
Tomato-Herb Feta Frittata with Garlic Toast
A tender, custardy oven-finished frittata studded with jammy roasted tomatoes, dill, parsley and salty feta, served with crisp garlic-rubbed toast.

- Skillet
- 35 min · 20 min hands-on
- Serves 4
- Vegetarian
- Up to 30 g carbs
- Protein 20 g+
- 500 calories or less
Ingredients
- 8 large400 gEggs
- 3 large99 gEgg whites
- ¼ cup (60 ml)60 gMilk, 2%
- 2 cups300 gCherry tomatoeshalved
- 3 medium45 gGreen onionsthinly sliced
- ¼ cup chopped15 gFresh parsleychopped
- ⅔ cup sprigs6 gFresh dillchopped
- ⅓ cup crumbled60 gFeta cheesecrumbled
- 1½ tbsp20 gOlive oil
- 1 clove3 gGarlicpeeled and halved
- 4 slices128 gWhole-wheat bread
- ⅛ tsp1 gSalt
- ½ tsp1 gBlack pepper
Steps
- Heat the oven to 400°F (200°C) with a rack in the middle.
- In a bowl, whisk the egg, egg-white, milk, salt and black pepper until smooth.
- Stir the parsley, dill and half of the green-onion into the egg mixture.
- Heat three-quarters of the olive oil in a 10-inch ovenproof skillet over medium heat. Add the cherry tomatoes cut side down and cook 3 to 4 minutes until softened and lightly blistered.
- Add the remaining half of the green-onion to the skillet and cook 30 seconds.
- Pour the egg mixture over the tomatoes and cook without stirring for 3 minutes, until the edges begin to set. Scatter the feta over the top.
- Transfer the skillet to the oven and bake 10 to 12 minutes, until the center is just set and reaches 160°F (71°C). Rest 5 minutes.
- While the frittata bakes, toast the whole-wheat bread, brush it with the remaining quarter of the olive oil and rub each slice with the cut side of the garlic.
- Cut the frittata into 4 wedges and serve each with a slice of 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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