Greek Style Frittata - This Would be Great for Mothers Day
It is time again for this weeks IHCC theme from Mark Bittman. It's Breakfast in Bed since this coming Sunday is Mothers Day. With that being said, I have to let you all know that this is surely going to be one of the saddest Mothers Days for Michael and I. We will be going to a double memorial service this coming Thursday for his parents. Suffice it to say that I will not be posting again until next Monday. I do want to wish all of the moms out there a Happy Mothers Day.
This is the breakfast I wish I were cooking this coming Sunday for our mothers. You can find it in How to Cook Everything on pages 804 and 805. It is one of his variations of the Tomato and Cheese Frittata.
Greek Style Frittata
Recipe Adapted from How to Cook Everything by Mark Bittman
Put olive oil in a large skillet over medium-high heat. Beat the eggs with some salt and pepper.
Pour eggs into skillet adding spinach, oregano and feta cheese over top.
Cook undisturbed, until the eggs are barely set, 5 to 10 minutes.
(You can set them further by putting the pan into a 350 degree oven for a few minutes-which I did-, or you can run it under the broiler for a minute or two.) Serve hot, warm, or at room temperature.
Makes 4 Servings
The two things I did (wrong): I only made one serving=2 eggs and I used the smallest skillet I have. Which did not allow my frittata to puff up as it should have. The next time I make this (and I will) I will make the full recipe and freeze the remaining slices. I also would have gone with an addition of some diced, sauteed onion.
I have to say this was just wonderful. I often make this as either an omlette or a scramble. I love the combination of spinach and feta in anything.