Ingredients
Scale
- 1 block (8 ounces) feta cheese
- 6 large eggs
- 1/4 cup milk or cream
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons chopped fresh oregano
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe skillet or baking dish (approximately 8 inches).
- Step 2: Place the feta cheese in the center of the prepared skillet. Drizzle with olive oil.
- Step 3: In a bowl, whisk together the eggs, milk (or cream), salt, and pepper. Gently pour the egg mixture over and around the feta cheese, ensuring the feta is mostly submerged but some is still visible.
- Step 4: Arrange the halved cherry tomatoes and oregano over the top of the egg mixture.
- Step 5: Bake for 20-25 minutes, or until the eggs are set and the feta is soft and slightly browned. The center should still be slightly jiggly.
- Step 6: Let cool slightly before serving. Serve immediately with crusty bread for dipping.
Notes
- Leftovers are best stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the microwave or oven, adding a splash of milk or water to prevent drying out.
- Serve this delightful dish with crusty bread for dipping, or alongside a simple green salad for a complete meal.
- For extra flavour, consider adding a pinch of red pepper flakes to the egg mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American