Simple Vegetarian Pleasures by Jeanne Lemlin

Author:Jeanne Lemlin
Language: eng
Format: epub
Publisher: HarperCollins

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1. Wash the spinach and drain it well. Crowd it into an 8- to 10-inch non-stick skillet and cook, covered, over medium heat just until it wilts. Place the spinach in a strainer and press out any liquid with the back of a large spoon. Let it cool.

2. Wipe the skillet clean, and pour in the olive oil. Heat it over medium heat, then add the potato and fry it until tender and golden, about 10 minutes. Stir in the scallion and cook 1 minute. Tip the vegetables onto a plate and let cool.

3. Thoroughly beat the eggs in a medium-size bowl. Stir in the feta cheese, salt, pepper, spinach, and potato mixture.

4. Melt the ½ tablespoon of butter in the skillet over medium-low heat and swirl it around to coat the sides. Pour in the egg mixture. After about 5 minutes when the edges begin to set, help the liquid egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.

5. Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so until the top is set. (If the handle of your pan isn’t ovenproof, wrap a few layers of foil around it before placing the pan under the broiler.) Cut the frittata and place it on plates, but let it cool a little before serving it.

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