Spinach, Feta and Tarragon 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!