Description
Fluffy eggs and spinach studded with zesty onions and creamy feta cheese. Worthy of your weekend breakfast menu.
Ingredients
- 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
Preparation
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.
