Brunch Egg and Herb Frittata with Feta
ContinentalBrunchDesi eggsMedium
A light herb frittata with crumbled feta — fluffy eggs, fresh coriander, mint and dill, finished in the pan.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 6 eggs
- 100 g feta cheese (or paneer), crumbled
- 1 cup mixed fresh herbs (coriander, mint, dill), chopped
- 1 onion, finely chopped
- 2 tbsp oil
- Salt and black pepper to taste
Method
- Whisk the eggs with salt, pepper and the chopped herbs.
- Heat oil in an ovenproof pan and fry the onion until soft.
- Pour in the egg mixture and scatter the feta over the top.
- Cook on low heat for 8–10 minutes until the edges set, then cover and cook for 5 more minutes until the centre is set.
- Slide onto a plate, cut into wedges and serve warm.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)14 g
Fat (estimate)17 g
Carbs (estimate)4 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Keep the heat low so the frittata stays fluffy and does not brown too fast. Food safety: cook until the centre is fully set. Allergens: contains egg and milk (feta). Substitute: use paneer instead of feta, or add spinach to the herbs. Nutrition figures are estimates only.