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Fritattas could very well be the most popular brunch food there is. Not only are they relatively easy to prepare, but they are very versatile. You can put almost any combination of meats, cheeses or vegetables into the egg base and turn out a fantastic dish. Fritattas can also be served hot, cold and at room temperature, so they fit easily into party preparation and, when it comes time to serve them, they can be cut into bite sized pieces or meal-worthy wedges. The problem is that many recipes call for both stove-top and oven cooking or specialty cookware. This is not the case with this recipe.
This particular fritatta recipe is one of my favorites. Not only is it simple, but it eliminates any confusion over what sort of pan is best for cooking. The whole thing is poured into a 9x13 Pyrex baking dish and cooked in the oven. The large, finished fritatta can be sliced easily to fit any occasion. And the flavor? With a spinach and feta filling, it tastes just like spanikopita: delicious.
Spinach and Feta Fritatta
1 tsp olive oil
1/2 cup onion, diced
2 cloves
garlic, minced
6-ounces fresh baby spinach
1 tbsp olive oil
8 eggs
3 tbsp water
1 1/2
tsp salt
1/4 tsp black pepper (to taste)
1/2 - 2/3 cup feta cheese
Preheat the oven to 325F.
Grease a 9x13-inch baking dish.
In a large skillet, over medium heat, sautee
diced onions with 1 tsp olive oil (or vegetable oil) for about 4 minutes. 
The onions should be
slightly soft. Add minced garlic and sautee for 1 minute. Add fresh baby spinach and cook until the spinach begins to
wilt. Covering the pan with a lid will help speed this process along, but it is not necessary; stirring occasionally
over medium heat will be fine. This should take 5-10 minutes. Remove pan from heat to cool for about 10 minutes.
In a large mixing bowl, combine 1 tbsp olive oil (or other vegetable oil), eggs, water, salt and
black pepper. Whisk to combine until eggs are well-blended.
Using a fork or spoon, gently stir spinach mixture
into the egg mixture. Pour into prepared baking dish. Top evenly with feta cheese.
Bake for 20-25 minutes,
rotating the pan halfway through baking. The fritatta is done when the center is just set and the edges are light gold
in the corners.
Let stand for 10 minutes before slicing.
Serves 6 as a main course or 36 bite-sized
appetizers.
[Photos and recipe by Nicole Weston]
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4-13-2006 @6:13PM Pille said... I agree that spinach and feta frittatas/omelettes make a fab brunch dish. I make a very similar version, but in muffin tins - perfect fingerfood (recipe & pictures here: http://nami-nami.blogspot.com/2005/11/greek-picnic-with-f-word.html)
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4-14-2006 @12:39PM Scott said... I tried this last night with my wife and used a flavored feta which turned out rather nicely. I used the Athenos Lemon, Garlic feta and it gave it a nice lemon twinge to the fritatta.
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