Friday, May 18, 2018

Feta and Spinach Fritatta

Here’s another great recipe from Michael Symon’s 5 in 5 – if you haven’t picked up this cookbook yet, you should! Very easy and very tasty!


  • 2 tblsp butter
  • 4 cups fresh (1 frozen package – be sure to squeeze out excess water) spinach
  • salt and pepper to taste
  • 8 large eggs
  • 1/4 cup heavy cream
  • 1/2 cup crumbled feta cheese


  1. Preheat broiler to 450 degrees
  2. Heat a large, non-stick, oven-proof skillet on the stove and melt the butter. Add spinach and salt, stirring until the spinach is wilted.
  3. In a bowl, whisk together the eggs and cream. Season to taste with salt and pepper.
  4. Add egg mixture to spinach and cook, stirring, until eggs are still a little runny, but starting to firm up.
  5. Top with feta (I did half with feta and half without, for our non-feta eaters) and put under broiler for about 2 minutes (allow feta to soften).


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