Close-up photograph of a frittata with cherry tomatoes, bulgur, and feta.

Bulgur Tomato Frittata with Feta

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4 servings 1x
  • Category: breakfast
  • Method: oven




Egg Base

1 tablespoon ghee (or olive oil)

6 large eggs

¼ cup heavy cream

¼ cup basil, plus extra for topping

½ teaspoon sea salt

¼ teaspoon black pepper


1 cup cooked bulgur (see note)

1 1/2 cups halved tomatoes

⅓ cup crumbled feta, plus extra for topping


  • Preheat oven to 425˚F. Whisk together eggs, cream, basil, salt, and pepper. Add ghee into an 8” high-sided skillet over medium-low heat. Pour in the egg mixture and let cook/sit for 3 to 4 minutes, until the bottom has started to set.
  • Sprinkle the bulgur into the egg mixture and then place the tomatoes on top (either haphazardly or neatly- it’s up to you). Finish with the feta right before you put the frittata in the oven.
  • Transfer to oven and bake for 15 to 18 minutes until frittata is completely set- it should be puffed and the cheese should be browning. Sprinkle with extra parsley before serving.



For 1 cup cooked bulgur, combine 1/2 cup uncooked bulgur with 1 cup water. Bring to a boil, cover, and cook for about 8 to 10 minutes. Turn off heat and let sit for another 10 minutes then fluff and use.

Keywords: tomato frittata