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July 2001 Issue
Spinach-Feta Frittata
by Ronda L. Halpin
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Frittatas are some of the simplest and most overlooked fast food options. Because they are egg dishes, many people dismiss them as breakfast food. Of course, they are equally at home at the breakfast table, but frittatas can make an elegant main course when things get busy during the week. And because they don't require much cooking, they can also help keep your kitchen from becoming a hot house during the warmest days of summer.

Since frittatas are often packed with lots of healthy veggies -- and this one's no exception -- you can also enjoy this meal as a relatively healthy one, provided you have no cholesterol issues. And even then, you can always substitute any of the many cholesterol-free egg substitutes for the eggs that are called for in this recipe. Even the small amount of feta cheese sprinkled on top of this dish packs an extra dose of calcium for your diet.

If I serve a frittata like this one at night, I like to pair it with a simple green salad with a vinegar dressing and a chilled glass of white wine. Who said eggs can't be elegant?

 

Spinach-Feta Frittata

  • 6 eggs
  • 1/4 c. milk
  • 1 tsp. dried dill
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Cooking spray
  • 1/2 c. chopped onion
  • 1 clove garlic, minced
  • 3 c. fresh spinach, chopped
  • 1/4 tsp. lemon-pepper seasoning
  • 1 oz. crumbled feta cheese
Combine the eggs, milk, dill, salt and pepper in a large bowl. Set aside.

Coat a 10-inch broilerproof nonstick skillet with cooking spray. Heat over medium heat. Add the onion and garlic and saute until tender. Stir in the spinach and lemon-pepper seasoning.

Pour the egg mixture into the hot skillet over the spinach. Cook over medium heat. As the mixture begins to set, run a spatula around the edge of the skillet to lift the egg mixture and allow the uncooked mixture to flow underneath. Continue this procedure until the frittata is almost set, but the surface is still moist.

Sprinkle the frittata with the feta cheese and place the skillet under the broiler 4-5 inches from the heat. Broil for 1-2 minutes or until the top of the frittata is just set. Cut into 8 wedges and serve hot. If desired, garnish with some chopped tomato.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
 



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