I adapted this from a “spinach and egg omelette” recipe in the The Book of Jewish Food
There are lots of recipes for spinach (the spinach and potato pie looks great too and I’m going to try the spiced spinach and eggs with ginger). I am working on using the “spinach tree” so all those spinach recipes will come in handy!
The nice thing about this frittata is that you can serve it hot or cold. Eat it hot out of the pan, or wrap it up and take it to go.
The spinach, eggs, nutmeg, coriander, and fresh dill add lots of herby and savory flavor. Top it with a dollop of Greek yogurt.
I ate it with a thick slice of buttered fresh rye bread and strawberries for an easy Sunday brunch.
The original recipe called for putting the frittata under the broiler to cook on the other side. However, since we’re only making a single serving, it’s much easier to just flip it over.
Spinach and Egg Frittata
Spinach and Egg Frittata for lunch, picnics, or Sunday brunch.
Ingredients
- 1 handful spinach
- 2 T canola oil (divided)
- 2 eggs, beaten
- 1/2 scallion, trimmed and sliced
- 1 tsp dried coriander
- 1 spring mint, chopped
- 1 sprig dill (or a generous pinch of dried)
- salt and pepper
- pinch of nutmeg
- 1 T Greek yogurt
Instructions
- Wash the spinach thoroughly to get out all the grit. Then drain in a colander. Leave the spinach in the bowl, get a paper towel, and push down on the spinach to squeeze out the water and dry the leaves as much as possible.
- Heat half the oil in a frying pan and add the spinach. Cover the pot and let the spinach steam for a minute. It should wilt completely and become a sort of formless green mass.
- Remove the spinach from the pan with a spoon and let it cool for a minute. Then get another towel and squeeze out any remaining liquid.
- When the spinach is cool enough to handle, chop it into pieces.
- Add the cooked spinach and the remaining ingredients to the bowl with the eggs. Stir everything to mix it thoroughly.
- Wipe dry the pan you used for the spinach. Add the remaining oil to the pan. Pour in the egg mixture, cover, and cook on low heat for about 10 minutes, or until the bottom has set.
- Remove the lid. Using a wide spatula, carefully flip the frittata over to cook on the other side. Cook for a minute or two.
- Serve topped with Greek yogurt.
More Spinach Recipes
Use up the rest of that bunch of spinach with these recipes.
Eggs with Spinach and Chili Peppers
Bring the heat! This omelette is spiked with chilis, and then cooled down with a dollop of yogurt.
Spinach and Feta Cheese Omelette
I wanted spinach and feta triangles. I had no phyllo dough. So I made this instead. All the flavors of spanakopitas in a simple, easy omelette.
Spaghetti with Spinach and Lemon Cream Sauce
Spinach, summery basil, and a light lemony cream sauce all tangled together. It’s an easy summery meal that is ready quickly.
Blueberry Spinach Salad with Feta Cheese and Walnuts
Great for when it’s too hot to cook. Crispy cucumber, sweet tomatoes, earthy mushrooms, and sweet-tart blueberries all tossed together. Then add feta for tang and walnuts for crunch.