The addition of feta cheese gives this frittata a rich, pungent flavor.

　　

Ingredients

4 to 6 servings

　　10 to 12 ounces fresh spinach, well washed, stemmed, and coarsely chopped or one 10-ounce package frozen chopped spinach, thawed and well drained

　　3 eggs, beaten

　　1/2 cup crumbled feta cheese

　　2 tablespoons minced fresh dill

　　Salt and freshly ground pepper to taste

　　Light olive oil

　　

Step 1

If using fresh spinach, steam it in a large covered pot with only the water clinging to the leaves, until just wilted down, and drain.

　　

Step 2

Combine the spinach, eggs, feta cheese, and dill in a mixing bowl and stir together. Add a little salt and pepper and stir again.

　　

Step 3

Heat just enough oil to coat the bottom of a 9-inch nonstick skillet. When hot, pour in the egg mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.

　　

Step 4

Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.

　　

Step 5

Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.

　　

Menu: A Savory Brunch

Step 6

Dilled Spinach and Feta Frittata (this page)

　　

Step 7

Leek and Red Pepper Hash Brown Potatoes (page 183)

　　

Step 8

Platter of black olives and sliced tomatoes

　　

Step 9

Fresh breads and spreads of your choice

　　

Step 10

Tropical Fruit Medley (page 244)

　　

nutrition information

Step 11

Calories: 130

　　

Step 12

Total Fat: 9g

　　

Step 13

Protein: 10g

　　

Step 14

Carbohydrate: 3g

　　

Step 15

Cholesterol: 184mg

　　

Step 16

Sodium: 344mg

　　The Vegetarian 5-Ingredient Gourmet