Greek Frittata
If you love spinach and feta, this simple supper is for you.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
In a large skillet on medium-low heat, cook the scallions and garlic in the oil for a couple of minutes. Add the spinach and the herbs if using dried. Cook uncovered for 3 or 4 minutes, until the spinach is wilted.
Step 2
In a bowl, beat the eggs, a tablespoon of water, herbs if using fresh, and salt and pepper. Pour the eggs over the spinach. When the eggs begin to set, use a spatula to cut through to the bottom in a couple of places in the center of the frittata and lift the cooked edges while you tilt the pan so the raw egg runs onto the hot skillet.
Step 3
When the eggs are mostly set, spread the tomatoes and feta evenly over the top. Lower the heat and cover for a minute or two until the tomatoes are hot, the feta is soft and melty, and the eggs are fully set.
Serving & menu ideas
Step 4
This frittata is great simply with buttered toast. Potatoes with Lemon & Capers (page 195) is delicious alongside, and of course, you can’t go wrong with a Greek Salad (page 211).
