I adapted this from a “spinach and egg omelette” recipe in the The Book of Jewish Food. That’s not really accurate. It has eggs and spinach, but I think it’s closer to a frittata than an omelette. So, I’m calling it a spinach and egg frittata.
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.
More Spinach Recipes
Use up the rest of that bunch of spinach with these recipes.
Bring the heat! This omelette is spiked with chilis, and then cooled down with a dollop of yogurt.
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.
Spinach, summery basil, and a light lemony cream sauce all tangled together. It’s an easy summery meal that is ready quickly.
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.