Greek Frittata

1. 1

   In a large skillet on medium-low heat, cook the scallions and garlic in the oil for a couple of minutes.

2. 2

   Add the spinach and the herbs if using dried.

3. 3

   Cook uncovered for 3 or 4 minutes, until the spinach is wilted.

4. 4

   In a bowl, beat the eggs, a tablespoon of water, herbs if using fresh, and salt and pepper.

5. 5

   Pour the eggs over the spinach.

6. 6

   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.

7. 7

   When the eggs are mostly set, spread the tomatoes and feta evenly over the top.

8. 8

   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.

9. 9

   This frittata is great simply with buttered toast.

10. 10

    Potatoes with Lemon & Capers (page 195) is delicious alongside, and of course, you cant go wrong with a Greek Salad (page 211).

* Per serving · 4 servings · Values may vary.

No additional tips available.