Spinach and Feta Frittata

By Chef Mario

Here’s a quick recipe for your bag of spinach this week. I pair it with feta and farm fresh eggs to create a deliciousfrittata inspired by one of Stefanie’s dinners last week (actually, it was such a hit, we had it for 2 dinners and a lunch!).

-10 farm fresh eggs, beaten
-1 cup crumbled feta
-half a red onion, sliced
-1 clove garlic, sliced
-1 bag spinach, stems removed if preferred
-olive oil
-Pre-heat oven to 425 F.
-In 8 inch stainless skillet or cast iron pan, place enough olive oil to coat the bottom. Heat until it starts to shimmer.
-Lightly fry the onion and garlic, then add the spinach. Cook until  it’s wilted and it releases water, then continue to cook until the liquid has evaporated completely. Turn off the heat.
-Mix your feta with the egg, season with half a teaspoon salt, some black pepper, then pour in the pan, stirring quickly. The idea is to let the eggs make contact with the pan, and to incorporate the spinach into the egg mixture. Place in the oven, and cook until the top in lightly browned, and the center is just set. About 15 to 20 minutes. Allow to cool, slice, and enjoy.
-Cast iron will always work better for eggs because of its natural non-stick ability when properly seasoned. A larger skillet will work, but your cooking time will be less because the frittata will be thinner.
-You may substitute just about any cheese you want, within reason. For instance, blue may be a bit goofy, but on the other hand a blue cheddar would probably be just fine. Keep in mind that the moisture content of the cheese with change your final product. Feta is good for that because it is quite dry. Cheers!

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