Greek Frittata

• 1/2 cup chopped scallions
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cups packed fresh baby spinach
• 1/2 teaspoon dried oregano or dill (1 teaspoon chopped fresh)
• 4 eggs
• Dashes of salt and pepper
• 1 small tomato, chopped
• 1/2 cup crumbled feta cheese

1. In a large skillet on medium-low heat, cook the scallions and garlic in the oil for a couple of minutes.
2. Add the spinach and the herbs if using dried.
3. Cook uncovered for 3 or 4 minutes, until the spinach is wilted.
4. In a bowl, beat the eggs, a tablespoon of water, herbs if using fresh, and salt and pepper.
5. Pour the eggs over the spinach.
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. When the eggs are mostly set, spread the tomatoes and feta evenly over the top.
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. This frittata is great simply with buttered toast.
10. Potatoes with Lemon & Capers (page 195) is delicious alongside, and of course, you cant go wrong with a Greek Salad (page 211).

scallions, garlic, olive oil, baby spinach, oregano, eggs, dashes, tomato, feta cheese

Taken from www.epicurious.com/recipes/food/views/greek-frittata-377098 (may not work)