Michael Symon’s Feta and Spinach Frittata


Cleveland’s Iron Chef Michael Symon leans on his Greek heritage for the lively flavors it brings to his Feta and Spinach Frittata. “Feta gives a whole lot of flavor for just a little bit of cheese,” Symon says, “and the spinach gives this dish beautiful color and really good taste.”


Makes 6 servings

2 tablespoons unsalted butter

½ pound (about 4 cups, packed) baby spinach

Salt and freshly ground pepper to taste

8 eggs

2 ounces heavy cream

½ cup feta cheese

Crusty bread, to accompany


Preliminaries: Turn your broiler on to high.

Saute the spinach: Heat a 12-inch nonstick sauté pan over medium high heat and add the butter. Add the spinach with a pinch of salt and cook for 1 minute or until the spinach is wilted.

Make the custard: While the spinach is wilting, whisk together the eggs and cream. Season with salt and pepper to taste.

Assemble the frittata: Add to the pan with the spinach.

– Gently stir till the egg mixture begins to set, but is still runny, about 1 minute.

– Top with feta and place under the broiler for 1 minute.

Presentation: Slide the frittata out of the pan. Serve with crusty bread.


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