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Ingredients
Serves 4
Frittata:
8 eggs
2 tablespoons mayonnaise
2
tablespoons unsalted butter
1 tablespoon chopped shallots
1 cup shredded
fresh spinach
2 ounces (½ cup) feta cheese, crumbled
¼ cup crème fraiche
or sour cream
2 red peppers, roasted and sliced*
*Check your produce section for roasted red peppers in a jar.
Or
broil the peppers until charred on all sides, remove from oven, and seal in a
paper bag until cool. Peel, stem, and seed peppers.
Crème fraiche:
½ cup whipping cream
½ cup plain yogurt
or sour
cream1. Combine both ingredients in a glass jar, cover with plastic
wrap, and set aside
at room temperature for 8-12 hours until thickened.
Refrigerate until ready to
use
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Spinach and Feta Frittata
Heceta Head Lighthouse, a B&B, Yachats,
Oregon
1. Whisk
together eggs and mayonnaise until well combined.
2. Preheat broiler
3.
In a
large ovenproof nonstick skillet, melt butter over medium heat. Add shallots and sauté until
transparent.
4. Add
egg mixture. Stir until eggs just reach a soft scramble but are quite runny.
5. Stir
in spinach. Remove from the heat while eggs are still wet.
6. Sprinkle the top with
feta cheese.
7. Place
pan under the hot broiler until the eggs are set and the cheese just starts to
turn light brown.
8. Loosen the edges of
frittata and slide it onto a serving plate. Cut into wedges.
9. Garnish each wedge with a
tablespoon of crème fraiche and red pepper slices.
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