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1
If using fresh spinach, steam it in a large covered pot with only the water clinging to the leaves, until just wilted down, and drain.
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2
Combine the spinach, eggs, feta cheese, and dill in a mixing bowl and stir together.
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3
Add a little salt and pepper and stir again.
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4
Heat just enough oil to coat the bottom of a 9-inch nonstick skillet.
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5
When hot, pour in the egg mixture.
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6
Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.
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7
Slide the frittata out onto a plate.
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8
Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down.
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9
Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.
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10
Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.
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11
Dilled Spinach and Feta Frittata (this page)
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12
Leek and Red Pepper Hash Brown Potatoes (page 183)
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13
Platter of black olives and sliced tomatoes
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14
Fresh breads and spreads of your choice
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15
Tropical Fruit Medley (page 244)
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16
Calories: 130
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17
Total Fat: 9g
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18
Protein: 10g
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19
Carbohydrate: 3g
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20
Cholesterol: 184mg
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21
Sodium: 344mg
