Recipes, memories and random thoughts from my kitchen
Wednesday, April 25, 2007
Spinach Feta Frittata
I made this delicious dish on Monday night for supper. We loved it. Mr. T suggested making this a regular! I served it with salad and ciabatta rolls (Wal*Mart bakery) so it is a very easy meal as well as being tasty. I adapted the recipe from one in Simple & Delicious magazine.
SPINACH FETA FRITTATA
6 eggs 1 Tblsp. water 1/2 tsp. coarsely ground pepper 1/4 tsp. salt 1 small onion, chopped 1/2 tsp. minced garlic 1 to 2 Tblsp. olive oil 2 medium red potatoes, diced in 1/4-inch cubes 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1/2 cup crumbled feta cheese (I used the reduced fat type) 2 tsp. dried basil (recipe called for 2 T. fresh, which would be better, but I used what I had)
In a bowl, beat together the eggs, water, pepper and salt; set aside.
In a 10-inch skillet, saute´the onion and garlic in the oil for 2 minutes. Add potatoes; cook and stir until almost tender, about 10 minutes. (I simply covered them and cooked for about the same amount of time, stirring twice during that time.) Reduce heat; sprinkle with spinach, cheese and basil.
Pour egg mixture over the potato mixture in the pan. Cover and cook for 7-8 minutes or until eggs are set. Let stand 5 minutes, then cut into wedges to serve.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.