Dilled Spinach And Feta Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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DILLED SPINACH AND FETA FRITTATA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991. Ingredients:
12 ounces fresh spinach washed stemmed and coarsely chopped |
3 eggs beaten |
1/2 cup crumbled feta cheese |
2 tablespoons minced fresh dill |
salt and pepper to taste |
light olive oil |
Directions:
1. Steam spinach in a large covered pot with only water clinging to leaves until just wilted down.
2. Drain well then combine spinach, eggs, feta cheese, and dill in a mixing bowl and stir together.
3. Add salt and pepper then stir again.
4. Heat just enough oil to coat bottom of a nonstick skillet.
5. When hot pour in the egg mixture then cover and cook over medium heat 5 minutes.
6. Slide frittata out onto a plate.
7. Invert skillet over plate and quickly flip over so frittata goes back into the skillet uncooked side.
8. Remove plate then return skillet to heat and cook second side uncovered until golden brown.
9. Slide frittata back onto the plate and allow to cool a few minutes then cut into wedges and serve.
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