Spinach, Feta, and Tarragon Frittata

The combination of flavors here is pure genius. Tarragon is classic
with both spinach and eggs, and a touch of sharp feta cheese accents
the trio beautifully. Use these same ingredients to make superb
omelets.


2 tablespoons butter
2 scallions including green tops, cut into thin slices
10 ounce spinach, stems removed, leaves washed and cut into thin strips
1 1/2 teaspoons dried tarragon, or 1 1/2 tablespoons chopped fresh
tarragon
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
8 large eggs
1 tablespoon olive oil
3 ounces feta, crumbled (about 1/3 cup)

1. In a 12-inch ovenproof nonstick frying pan, melt 1 tablespoon of the
butter over moderate heat. Add the scallions and cook, stirring, for 1
minute. Add the spinach, dried tarragon, if using, and 1/8 teaspoon
each of the salt and pepper. Cook, stirring frequently, until the
liquid evaporates, about 3 minutes. Remove the spinach mixture and let
cool. Wipe out the pan.
2. In a large bowl, beat the eggs with the remaining 1/8 teaspoon each
salt and pepper. Stir in the spinach mixture and fresh tarragon, if
using.

3. Heat the broiler. In the same frying pan, melt the remaining 1
tablespoon butter with the oil over moderate heat. Pour in the egg
mixture and reduce the heat to low. Sprinkle the feta over the top and
cook until the bottom is golden brown and the top is almost set, 6 to 7
minutes. Broil the frittata 6 inches from the heat, if possible, until
the eggs are set, 2 to 3 minutes.

4. Lift up the edge of the frittata with a spatula and slide the
frittata onto a plate. Cut into wedges and serve.

Test-Kitchen Tip: If the handle of your frying pan isn't ovenproof,
protect it from the heat of the broiler by wrapping it with about four
layers of aluminum foil.

Wine Recommendation: Sparkling wines are perfect for egg dishes,
especially eggs with cheese. A bottle of cava, Spain's classic and
affordable bubbly, will turn a quick dish into a special occasion.

Yield: 4


Food & Wine, 1998
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