Spinach and Feta Frittata for Two

There are some mornings when just a piece of toast and some fruit will do, but other times call for something more substantial to start the day. For those of you who gravitate toward savory breakfasts, frittatas are a great way of combining eggs with your favorite fillings in a format that is less fussy and fattening than a quiche, but more elegant in presentation than an American-style omelet.  

 

spinach frittata.alert1

 

The problem with many frittata recipes is that they are designed to serve a family or small crowd, which isn’t convenient if you live alone or in a household of two. In the recipe that follows, the ingredients are scaled down substantially to fit into an 8-inch nonstick pan—a size that most people have around for cooking small amounts of fried or scrambled eggs, anyway.

The standard technique for cooking a frittata once it is partially done on the stovetop is to finish it in the oven. This works well due to the even heat distribution that an oven provides, but doesn’t take into consideration pans with plastic handles.

Because not all small pans have heat-safe handles, this recipe was specifically developed to cook entirely on the stovetop. 

The Perfect Healthy Breakfast

crumbled feta

I personally like frittatas that are heavier on vegetables, with just enough egg to bind the ingredients together. In the recipe below, delicate baby spinach provides the bulk of the filling. This antioxidant-rich green is a great source of vitamin K (important for maintaining bone health), vitamin A, manganese, folic acid, calcium, and a host of other nutrients. Because mature spinach needs to be stemmed and washed in several changes of water—a bit much in the early morning hours—baby spinach provides a convenient alternative. Not only does it arrive prewashed, but it also cooks down very quickly. Since the pan that is being used to cook in is so small, this is important. The spinach is added in several stages—a handful at a time—just as each previous batch wilts down.

Once the egg mixture is added, it is cooked just until the bottom has set just enough so the half-cooked frittata can be slid onto a plate before being inverted back into the pan to cook the other side.

Aromatic shallot and salty-tangy feta cheese give the frittata a Greek-leaning flavor profile. Finished with a light sprinkling of chopped chives, this breakfast dish is hearty enough to be served on its own, but would also pair well with potatoes or buttered toast for an extra-filling meal.  

Spinach and Feta Frittata

When inverting the half-cooked frittata back into the pan, be sure to place the pan upside down over the plate of eggs first. This will make the process of flipping the frittata much easier (and less messy).

Ingredients

freshly picked spinach

4 eggs

2 Tbs. milk

1/4 cup crumbled feta cheese

1/4 tsp. kosher salt

1/8 tsp. freshly ground black pepper

1 Tbs. olive oil

1 small shallot, finely diced (about 1/4 cup)

6 oz. baby spinach (1 bag)

1 tsp. finely chopped chives

Cooking Instructions

brown eggs and wisk

1. In a bowl, whisk together the eggs, milk, feta, salt and pepper. Set aside.

2. Warm 1/2 Tbs. of the oil in an 8-inch nonstick skillet over medium heat. Add the shallot and cook until translucent, about 3 minutes. Add about 1/4 of the spinach into the pan and cook until wilted. Repeat with the remaining spinach, adding more as each previous batch cooks down, about 4 minutes total.

3. Stir in the egg mixture. Cook, stirring occasionally, until the mixture forms large curds and resembles very softly scrambled eggs, about 3 minutes. Continue to cook, undisturbed, until the bottom is just set, about 3 minutes.

4. Run a spatula around the sides and underneath the frittata and slide it onto a plate. Drizzle the remaining 1/2 Tbs. olive oil on top of the frittata and carefully invert the frittata, top-side-down, into the pan.

5. Cover and cook until the eggs are completely set, about 4 minutes. Gently run a spatula around the sides and underneath the frittata before sliding it onto a cutting board. Cut into 4 wedges and divide between 2 plates. Sprinkle the chives on top.

Serves 2.

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