This recipe offers a delicious mix of textures and flavors, with the sweet tomatoes providing a nice contrast to the earthy spinach and mildly salty feta. Other ideas: sautéed mushrooms and fontina cheese, or asparagus and Parmigiano-Reggiano cheese.
- 1/2 lb. spinach, rinsed and tough stems removed
- 6 eggs
- 1/2 tsp. salt, plus more, to taste
- 1 Tbs. extra-virgin olive oil
- 2 cups cherry tomatoes, halved
- 1 Tbs. minced shallot
- 1/2 tsp. chopped fresh oregano
- Freshly ground pepper, to taste
- 1/2 cup crumbled feta cheese
Preheat an oven to 400°F.
Place the spinach in a saucepan over medium heat with just the rinsing water clinging to the leaves and cook, tossing and stirring occasionally, until wilted, about 3 minutes. Drain well in a sieve, pressing out the excess moisture with the back of a spoon, and chop finely.
In a large bowl, whisk together the eggs and the 1/2 tsp. salt until blended.
In an ovenproof 10-inch sauté pan over medium-high heat, warm the olive oil. When the oil is hot, add the tomatoes and shallot and cook, stirring occasionally, until the shallot begins to brown but the tomatoes still retain their shape, 1 to 2 minutes. Add the oregano and season with salt and pepper. Add the eggs and spinach, distributing them evenly in the pan. Sprinkle the cheese evenly over the top.
Transfer the sauté pan to the oven and bake until the frittata is puffed and golden, about 15 minutes. Remove from the oven, grind some pepper over the top and serve directly from the pan. Or, run a thin metal spatula around the edge of the pan to loosen the frittata and, with the help of a large, flat spatula, slide it onto a serving plate. Serves 4 to 6.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).