Greek Frittata

Directions

1. 1
   In a large skillet on medium-low heat, cook the scallions and garlic in the oil for a couple of minutes.
2. 2
   Add the spinach and the herbs if using dried.
3. 3
   Cook uncovered for 3 or 4 minutes, until the spinach is wilted.
4. 4
   In a bowl, beat the eggs, a tablespoon of water, herbs if using fresh, and salt and pepper.
5. 5
   Pour the eggs over the spinach.
6. 6
   When the eggs begin to set, use a spatula to cut through to the bottom in a couple of places in the center of the frittata and lift the cooked edges while you tilt the pan so the raw egg runs onto the hot skillet.
7. 7
   When the eggs are mostly set, spread the tomatoes and feta evenly over the top.
8. 8
   Lower the heat and cover for a minute or two until the tomatoes are hot, the feta is soft and melty, and the eggs are fully set.
9. 9
   This frittata is great simply with buttered toast.
10. 10
    Potatoes with Lemon & Capers (page 195) is delicious alongside, and of course, you cant go wrong with a Greek Salad (page 211).