If you love spinach and feta, this simple supper is for you.

　　

Ingredients

serves 2

　　1/2 cup chopped scallions

　　2 garlic cloves, minced

　　1 tablespoon olive oil

　　2 cups packed fresh baby spinach

　　1/2 teaspoon dried oregano or dill (1 teaspoon chopped fresh)

　　4 eggs

　　Dashes of salt and pepper

　　1 small tomato, chopped

　　1/2 cup crumbled feta cheese

　　

Step 1

In a large skillet on medium-low heat, cook the scallions and garlic in the oil for a couple of minutes. Add the spinach and the herbs if using dried. Cook uncovered for 3 or 4 minutes, until the spinach is wilted.

　　

Step 2

In a bowl, beat the eggs, a tablespoon of water, herbs if using fresh, and salt and pepper. Pour the eggs over the spinach. When the eggs begin to set, use a spatula to cut through to the bottom in a couple of places in the center of the frittata and lift the cooked edges while you tilt the pan so the raw egg runs onto the hot skillet.

　　

Step 3

When the eggs are mostly set, spread the tomatoes and feta evenly over the top. Lower the heat and cover for a minute or two until the tomatoes are hot, the feta is soft and melty, and the eggs are fully set.

　　

Serving & menu ideas

Step 4

This frittata is great simply with buttered toast. Potatoes with Lemon & Capers (page 195) is delicious alongside, and of course, you can’t go wrong with a Greek Salad (page 211).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.