Spinach, Feta and Tarragon Frittata Recipe

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Roberta
Roberta April 6, 2021
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How To Make Spinach, Feta and Tarragon Frittata

The combination of sharp feta, earthy spinach and licorice-like tarragon yields a tasteful breakfast meal in this fuss-free egg frittata recipe!

Preparation: 10 minutes
Cooking: 14 minutes
Total: 24 minutes

Serves:

Ingredients

  • 2tbspbutter
  • 2scallions,including green tops
  • 10ozspinach
  • tspdried tarragon
  • ¼tspsalt
  • ¼tspfresh ground black pepper
  • 8large eggs
  • 1tbspolive oil
  • 3ozfeta

Instructions

  1. In a 12-inch ovenproof nonstick frying pan, melt 1 tablespoon of the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute.

  2. Add the spinach, dried tarragon, and nd ⅛ teaspoon each of the salt and pepper. Cook, stirring frequently, for about 3 minutes, until the liquid evaporates.

  3. Remove the spinach mixture and let cool. Wipe out the pan.

  4. In a large bowl, beat the eggs with the remaining ⅛ teaspoon each salt and pepper. Stir in the spinach mixture and fresh tarragon.

  5. Heat the broiler.

  6. In the same frying pan, melt the remaining 1 tablespoon butter with the oil over moderate heat. Pour in the egg mixture and reduce the heat to low.

  7. Sprinkle the feta over the top and cook for 6 to 7 minutes until the bottom is golden brown and the top is almost set.

  8. Broil the frittata 6 inches from the heat, if possible, for 2 to 3 minutes, until the eggs are set. Lift up the edge of the frittata with a spatula and slide the frittata onto a plate.

  9. Cut into wedges and serve. Enjoy!

Nutrition

  • Calories: 299.03kcal
  • Fat: 23.46g
  • Saturated Fat: 10.47g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 8.61g
  • Polyunsaturated Fat: 2.73g
  • Carbohydrates: 4.83g
  • Fiber: 1.80g
  • Sugar: 1.72g
  • Protein: 17.82g
  • Cholesterol: 406.19mg
  • Sodium: 489.03mg
  • Calcium: 238.99mg
  • Potassium: 571.52mg
  • Iron: 3.96mg
  • Vitamin A: 571.34µg
  • Vitamin C: 21.33mg
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