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!
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.
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.
Remove the spinach mixture and let cool. Wipe out the pan.
In a large bowl, beat the eggs with the remaining ⅛ teaspoon each salt and pepper. Stir in the spinach mixture and fresh tarragon.
Heat the broiler.
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.
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.
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.
Cut into wedges and serve. Enjoy!
- 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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