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    You are in: Home / Recipes / Forevermama's Spinach, Feta, and Tarragon Fritata Recipe
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    Forevermama's Spinach, Feta, and Tarragon Fritata

    Forevermama's Spinach, Feta, and Tarragon Fritata. Photo by Bonnie G #2

    1/2 Photos of Forevermama's Spinach, Feta, and Tarragon Fritata

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    ForeverMama's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Heat the broiler.
    4. 4
      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.
    5. 5
      Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 - 3 minutes.
    6. 6
      Lift the upper edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
    7. 7
      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.

    Ratings & Reviews:

    • on April 15, 2014

      45

      Made for breakfast today and DH loved it for flavor, I loved it for ease in making, the flavor was good to me but next time I might use Swiss cheese just as a personal preference as feta has always had a strong taste to me. Didn't use the tarragon as didn't have any but did sprinkle with Paprika for color before putting in the oven felt the flavors were good. Made for PRMR and was a good chose.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2013

      Love this recipe, even though I used broccoli instead since we had no spinach at the time. I just precooked it a little in the microwave first, then sauteed with onions, butter, tarragon, and turmeric. (I love the Persian ones, and turmeric is so darned good for all.) My husband gave it 5/5 stars! Thanks for helping learn about fritatas! (I posted my own photo of the broccoli version.)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Forevermama's Spinach, Feta, and Tarragon Fritata

    Serving Size: 1 (206 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 282.4
     
    Calories from Fat 194
    68%
    Total Fat 21.6 g
    33%
    Saturated Fat 10.3 g
    51%
    Cholesterol 336.6 mg
    112%
    Sodium 660.0 mg
    27%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.3 g
    9%
    Protein 16.7 g
    33%

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