Monday, March 7, 2011

Cookbook Test: Spinach, Tomato, and Feta Frittata

It's only been about two years since I actually started eating eggs, and I'm constantly finding new ways to eat eggs that make me realize that I was really missing out all those years.  We made this frittata for brunch on Sunday while visiting my family, and it was quite a hit.  Not only is making frittata fairly easy, the end result is elegant and tasty.



Spinach, Tomato, and Feta Frittata
From Eggs by Jodi Liano

10 eggs
1 tbsp. cream or milk
2 tsp. minced fresh oregano, plus more for garnish
Kosher salt and pepper
1 tbsp. extra-virgin olive oil
2 medium tomatoes, diced (or about a cup of halved grape tomatoes)
1/2 cup feta cheese, crumbled
1 1/2 cups firmly packed, baby spinach

Preheat the oven to 425F. In a bowl, whisk together the eggs, cream, 2 tablespoons oregano, and a pinch of salt and pepper. 

Warm the olive oil in a 10-inch ovenproof non-stick frying pan oer medium-low heat.  Add the egg mixture and cook, stirring gently, until the eggs begin to set but do not begin to scramble.  Gently stir in the tomatoes, the 1/2 cup feta, and the spinach.  Cook the eggs, undisturbed, until they begin to set around the edges, 2-3 minutes more.  Transfer the frying pan to the oven and bake until the eggs are set around the edges and just firm in the center, about 5 minutes more. 

Loosen the sides of the frittata with a spatula and hold a platter over the top of the pan. Holding the sides with hot pads, invert the frittata on the platter. If desired, garnish the frittata with extra diced tomatoes, oregano, and feta.  Cut into wedges and serve warm or at room temperature.

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