I love a good frittata; it reminds me of my grandmother who always made them full of fresh herbs, and had them sitting on the counter as a snack. She added a dollop of plain yogurt to hers for an extra fluffy version. So of course, when Kristi posted this recipe for this Spinach, Scallion and Feta Frittata, I knew I had to make it. What is so great about a frittata is that it is endlessly versatile. Toss in whatever veggies you have in your refrigerator and it is bound to be delicious.
To make Kristi’s version you will need: spinach leaves, scallions, eggs, black pepper, salt, butter, and feta cheese
Preheat the oven to the broiler setting. Then, in a medium bowl beat the eggs until light and fluffy.
Slice the scallions, both the white and tender green parts.
Add the black pepper and salt and whisk some more.
Heat a 10-inch skillet over medium heat and add the butter. Let it melt and bubble.
Add the spinach and cook for 2-3 minutes, stirring occasionally until it wilts.
Sprinkle in the scallions and stir. It will begin to smell divine.
Evenly distribute the spinach and scallions, then pour the beaten egg mixture over the top.
Sprinkle in your favorite cheese all over the top! Because life is better with cheese.
Place the skillet in the oven for 6 to 10 minutes, watching it closely so it doesn’t burn. Alternatively, you can cook it at 350ºF for a longer time and won’t have to watch it as closely.
Remove it from the oven and let cool slightly. Cut it into wedges like a pie and serve!
This is a great make-ahead breakfast and is equally delicious when served at room temperature. If you’re feeling creative, also try sauté peppers, onions, and even ground meat along with the spinach as a variation. And if you want a thicker frittata, simply use a smaller skillet or more eggs.
by Kristi at 30 Pounds of Apples on February 17, 2013 in Breakfast, Eggs
See this recipe post on Kristi at 30 Pounds of Apples’s site!
Fluffy eggs and spinach studded with zesty onions and creamy feta cheese. Worthy of your weekend breakfast menu.
Preheat oven on the broiler setting (500ºF). Roughly chop spinach leaves and remove large, stiff stems. Chop the whites and greens of the scallions. In a medium bowl, beat the eggs with a whisk for 3-4 minutes. Add the black pepper and salt to the eggs and whisk a minute or so more.
Heat a 10-inch oven-safe frying pan over medium heat. Add butter and tilt the pan until butter coats the bottom. Cook spinach for 2-3 minutes until it has wilted and collapsed in size. Add scallions and cook for 2-3 more minutes. Pour in egg mixture and quickly stir so the spinach and scallions are evenly distributed. From this point on, do not stir the mixture. Sprinkle the feta evenly over the top of the eggs.
Once the edges of the frittata are cooked (they’ll be lighter in color and look solid), place the frying pan on a middle rack in the oven. Broil for 6-10 minutes, watching it very closely. Stay focused: the frittata will quickly burn if left under the broiler for too long. Once the frittata is starting to turn golden brown and is puffing up, remove from the oven and allow to cool for 2-3 minutes. The frittata will flatten a bit during this time.
Cut the frittata into 6 wedges and serve immediately.
- 3 ounces, weight Fresh Spinach Leaves
- 4 whole Scallions
- 6 whole Eggs
- 1 teaspoon Freshly Ground Black Pepper
- 1 pinch Sea Salt
- 1 Tablespoon Butter
- 2 ounces, weight Feta Cheese, Crumbled
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.