There’s something about a warm, oven-baked frittata that makes breakfast feel a little more relaxed—even if it only took you ten minutes to throw together. This version keeps it simple with a handful of ingredients you probably already have: eggs, herbs, crème fraîche, and feta. It’s baked gently in the oven, which means no standing at the stove, no flipping, and no fuss. Perfect for slow weekend mornings or prepping ahead for a few easy weekday meals. Serve it straight from the pan or slice it up and pack it for later—either way, it holds up beautifully.

Ingredients

• 9 eggs
• 70 g creme fraiche
• ¾ tsp salt
• ¼ tsp white pepper
• ½ tsp onion powder
• 3 tbsp chopped fresh herbs (basil, parsley, rosemary)
• 80 g feta cheese
• butter, for the pan

Method

Preheat the oven to 160 °C and brush a well-seasoned 18 cm cast iron skillet with butter. In a medium bowl, whisk together 9 eggs, 70 g crème fraîche, ¾ tsp salt, ¼ tsp white pepper, ½ tsp onion powder, and chopped fresh herbs. Stir in 80 g crumbled feta cheese, then pour the mixture into the prepared skillet and place it in the oven. Bake the frittata for 25–30 minutes at 160 °C with a fan. Serve sliced directly from the pan or transfer to a serving plate, garnish, and cut into wedges.