Spinach, Feta, and Tarragon Frittata

Almost forgot about this one! We made this last week – the morning we were leaving town (flight left in the afternoon). We were trying to use up the last of the fresh produce (spinach) and eggs. It was a tasty meal, and a great way to use everything before we left!

Spinach, Feta, & Tarragon Fritatta

Spinach, Feta, and Tarragon Frittata
Adapted from Food & Wine, Feb 2010
Serves 4

2 tablespoons butter (or sub canola or sunflower oil)
2 scallions including green tops, cut into thin slices
10 ounces spinach, stems removed, leaves washed and cut into thin strips
1 1/2 teaspoons dried tarragon, or 1 1/2 tablespoons chopped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 large eggs
4 large egg whites
3 ounces fat free feta

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. Add the spinach, dried tarragon, if using, and 1/8 teaspoon each of the salt and pepper. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Remove the spinach mixture and let cool. Wipe out the pan.

2. In a large bowl, beat the eggs with the remaining 1/8 teaspoon each salt and pepper. Stir in the spinach mixture and fresh tarragon, if using.

3. Heat the broiler. In the same frying pan, melt the remaining 1 tablespoon butter over moderate heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta over the top and cook until the bottom is golden brown and the top is almost set, 6 to 7 minutes. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 to 3 minutes.

4. Lift up the edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.

Nutritional info (using butter):
Calories: 218.7
Total Fat: 13.3 g
Cholesterol: 294.5 mg
Sodium: 742.8 mg
Total Carbs: 5.7 g
Dietary Fiber: 1.8 g
Protein: 19.9 g

Nutritional info (sub oil):
Calories: 227.8
Total Fat: 14.4 g
Cholesterol: 279.0 mg
Sodium: 701.9 mg
Total Carbs: 5.7 g
Dietary Fiber: 1.8 g
Protein: 19.8 g


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