Ingredients:
- 3 Tbs. olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 6 oz. baby spinach
- 1/2 cup chopped roasted red bell pepper
- 8 eggs
- 1 Tbs. minced fresh oregano
- 1 Tbs. minced fresh mint
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 cup crumbled feta cheese
Directions:
Cook the vegetables
In a heavy 10-inch ovenproof fry pan over medium heat, warm the olive oil. Add the onion and sauté until just softened, 3 to 4 minutes. Add the garlic, spinach and bell pepper and cook, stirring, until the spinach wilts, 1 to 2 minutes.
Prepare the frittata
Meanwhile, in a bowl, whisk together the eggs, oregano, mint, salt and pepper. Spread the vegetables evenly in the pan, then pour in the egg mixture. Reduce the heat to medium-low and cook, without stirring, until the edges begin to set, about 3 minutes. Using a spatula, carefully lift up the edges of the frittata and let the uncooked eggs flow underneath. Continue to cook, without stirring, until the eggs are almost set on top, 5 to 8 minutes more.
Finish the frittata
While the frittata is cooking, preheat a broiler. Sprinkle the frittata with the cheese. Place the frittata under the broiler. Broil until the top is set and the cheese melts and is tinged with gold, about 3 minutes. Cut the frittata into wedges and serve directly from the pan. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
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$49.95
