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Herbed Spinach Frittata with Feta
From Williams-Sonoma Food Made Fast: Weeknights, by Melanie Barnard


Olive oil, 3 tablespoons
Red onion, 1 small, finely chopped
Garlic, 2 cloves, minced
Baby spinach, 6 oz (185 g)
Roasted red bell pepper (capsicum), 1/2 cup (2-1/2 oz/75 g) chopped
Eggs, 8
Fresh oregano, 1 tablespoon minced
Fresh mint, 1 tablespoon minced
Salt and freshly ground pepper
Feta cheese, 1 cup (5 oz/155 g) crumbled


Cook the vegetables:
In a heavy 10-inch (25-cm) ovenproof frying pan over medium heat, warm the oil. Add the onion and sauté just until softened, 3-4 minutes. Add the garlic, spinach, and roasted pepper and cook, stirring, until the spinach wilts, 1-2 minutes.

Prepare the frittata:
While the vegetables are cooking, in a bowl, whisk together the eggs, oregano, mint, and 1/2 teaspoon each 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 look set, about 3 minutes. Using a spatula, carefully lift up the edges of the frittata and let the uncooked egg run underneath. Continue to cook, without stirring, until the eggs are almost set on top, 5-8 minutes longer.

Finish the frittata:
While the frittata is cooking, preheat the broiler (grill). Sprinkle the frittata with the feta cheese. Place the frittata under the broiler. Broil (grill) until the top is set and the cheese melts and is tinged with gold, about 3 minutes. Cut into wedges and serve directly from the pan.

Yield: Serves 4

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