FOREVERMAMA'S SPINACH, FETA, AND TARRAGON FRITATA
We love this frittata. Make it when we're not in the mood for the average omelet or eggs. It's good for breakfast, lunch or dinner. If serving for lunch or dinner, it's excellent served with a side of salad. Especially perfect recipe for an Easter brunch. It's quick to make so you'll have time for the Easter egg hunt.
Provided by ForeverMama
Categories Breakfast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a 12" ovenproof nonstick frying pan, melt 1 tablespoon of the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the spinach, dried tarragon, if using, and 1/8 teaspoons each of the salt and pepper. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Remove the spinach mixture and let cool. Wipe out pan.
- In a large bowl, beat the eggs with the remaining 1/8 teaspoon each salt and pepper. Stir in the spinach mixture and fresh tarragon, if using.
- Heat the broiler.
- In the same frying pan, melt the remaining 1 tablespoon butter with the olive oil over moderate heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta over the top and cook until the bottom is golden brown and top is almost set, 6 - 7 minutes.
- Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 - 3 minutes.
- Lift the upper edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
- NOTE: Frozen spinach can be used in place of the fresh. Don't squeeze out the liquid. The liquid is evaporated in the sauteing process while cooking in the skillet. Use the whole frozen and then cut into stips. If using the finely chopped it will distribute more through egg mixture, but it's still fine if that's what you want.
Nutrition Facts : Calories 282.4, Fat 21.6, SaturatedFat 10.3, Cholesterol 336.6, Sodium 660, Carbohydrate 6.2, Fiber 2.1, Sugar 2.4, Protein 16.7
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chukchakindoor
[email protected]This frittata was delicious! I loved the combination of spinach, feta, and tarragon. It was also very easy to make, and I will definitely be making it again.
Safyan Rajpoot
[email protected]I made this frittata for a brunch party and it was a big hit! Everyone loved the flavors and the texture. I will definitely be making this again.
Khan jee Khan jee
[email protected]This was my first time making a frittata, and it turned out great! I followed the recipe exactly and it was perfect. I will definitely be making this again.
Depressed Oze
[email protected]I'm not a big fan of spinach, but I really enjoyed this frittata. The feta and tarragon were a great combination, and the frittata was cooked perfectly.
LIL PHAT GIRL
[email protected]This frittata was a bit bland for my taste. I think I would have liked it better if I had added some more salt and pepper.
Zion Rivera
[email protected]Not bad! I thought the spinach and feta were a bit too overpowering for my taste, but the tarragon was a nice touch. Overall, it was a good frittata.
Edie Bear
[email protected]This recipe was easy to follow and the frittata turned out great! I used fresh spinach and feta from my garden, and the tarragon really made the dish pop. I will definitely be making this again.
Mary Iwemah
[email protected]Yum! This frittata was so good. I loved the crispy edges and the fluffy center. The spinach, feta, and tarragon were a perfect combination.
Tamim
[email protected]I made this frittata for breakfast and it was delicious! The spinach and feta were a great combination, and the tarragon added a nice touch of flavor. I would definitely make this again.
Sukumar Vanitha
[email protected]This frittata was a hit! The flavors of the spinach, feta, and tarragon blended perfectly. It was also very easy to make, and I loved that I could use ingredients that I already had on hand.