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Spinach-Feta Frittata




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




6 eggs, slightly beaten
1/4 cup milk
1 teaspoon dried dillweed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon margarine or butter
1 medium onion, chopped (1/2 cup)
1/2 teaspoon bottled minced garlic
1/2 of a 10-ounce package frozen chopped spinach, thawed
1/4 teaspoon lemon-pepper seasoning
1/4 cup crumbled feta cheese (1 ounce)


Recipe



1. Combine eggs, milk, dillweed, salt, and pepper in a medium bowl; set aside.
2. Heat margarine or butter in a 10-inch broilerproof skillet until melted. Add onion and garlic; cook 1 to 2 minutes until tender. Stir in spinach and lemon-pepper seasoning.
3. Pour egg mixture into skillet over spinach mixture. Cook over medium heat. Ass mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portions to flow underneath. Continue until almost set (surface will be moist).
4. Sprinkle with feta cheese. Place skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or until top is just set. Cut into eight wedges. Makes 4 servings.
Menu Suggestion: Make it a meal with Canadian bacon or ham and strawberry and kiwi slices.