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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