1/2 Photos of 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.
My Private Note
Units: US | Metric
- 2 tablespoons butter, divided
- 8 scallions, cut into thin slices (white and green included)
- 10 ounces fresh spinach, stems removed and spinach washed, cut into strips (refer to note) or 10 ounces frozen spinach (refer to note)
- 1 1/2 teaspoons dried tarragon or 1 1/2 tablespoons chopped fresh tarragon
- 1/4 teaspoon salt, divided
- 1/4 teaspoon fresh ground black pepper, divided
- 8 large eggs
- 1 tablespoon olive oil
- 5 -6 ounces feta, crumbled (imported feta preferred)
- 1In 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.
- 2In 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.
- 3Heat the broiler.
- 4In 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.
- 5Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 - 3 minutes.
- 6Lift the upper edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
- 7NOTE: 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.
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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
- Total Fat 21.6 g
- Saturated Fat 10.3 g
- Cholesterol 336.6 mg
- Sodium 660.0 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 2.0 g
- Sugars 2.3 g
- Protein 16.7 g