Cleveland’s Iron Chef Michael Symon leans on his Greek heritage for the lively flavors it brings to his Feta and Spinach Frittata. “Feta gives a whole lot of flavor for just a little bit of cheese,” Symon says, “and the spinach gives this dish beautiful color and really good taste.”
Makes 6 servings
2 tablespoons unsalted butter
½ pound (about 4 cups, packed) baby spinach
Salt and freshly ground pepper to taste
8 eggs
2 ounces heavy cream
½ cup feta cheese
Crusty bread, to accompany
Preliminaries: Turn your broiler on to high.
Saute the spinach: Heat a 12-inch nonstick sauté pan over medium high heat and add the butter. Add the spinach with a pinch of salt and cook for 1 minute or until the spinach is wilted.
Make the custard: While the spinach is wilting, whisk together the eggs and cream. Season with salt and pepper to taste.
Assemble the frittata: Add to the pan with the spinach.
– Gently stir till the egg mixture begins to set, but is still runny, about 1 minute.
– Top with feta and place under the broiler for 1 minute.
Presentation: Slide the frittata out of the pan. Serve with crusty bread.
