This frittata is simple and delicious because of all the layers of flavors - panko, feta, garlic, lemon, nutmeg, scallions and parsley. Also great for leftover lunch the next day. Simply serve with a salad or maybe some roasted veggies, and you have dinner. A great one to make ahead of time for company or when everyone is showing up for dinner at different times.
- 12 eggs if using a 12 inch pan (10 eggs if a 10 inch pan)
- 4 scallions, chopped
- 3 cloves garlic, minced - 1/2 a cup of parsley, finely chopped - 1 bunch medium-leaf spinach (about 10 ounces) stemmed and chopped - Freshly grated nutmeg, to taste (no more than 1/8 teaspoon) - ½ lemon (plus 1/2 tsp of rind -- zest - grated) - ¼ cup whole-wheat panko or gluten-free panko breadcrumbs - 1 cup Greek feta, drained and crumbled - 1 large tomato, very thinly sliced
- 2 TBSP olive oil plus a spray for the side of pan so frittata can pop right out
- Sprinkle of dried oregano
- Salt & Pepper to taste
Preheat oven to 375°F. Heat a 12-inch skillet (make sure it can go in oven) over medium to medium-high heat. Add olive oil and spray sides of pan with olive oil spray. Add scallions and stir for a minute, then add garlic. Add lemon zest spinach a bit at a time, allowing for room in pan as it wilts. Add parsley and season spinach with salt, pepper, nutmeg and juice of ½ lemon. Add breadcrumbs and feta to pan, pour eggs over and gently stir to combine. Let it cook on the stove for about two minutes to set then place sliced tomatoes on top.
Transfer to oven and bake frittata until puffed and golden, about 40 minutes. Loosen edges with a rubber spatula and remove frittata to cutting board. Let cool for 10 minutes then cut the frittata into wedges and serve.
For the Gluten-free - use Ian's or Kikkoman's gluten-free panko
For the Vegan that eats eggs (Ovo-vegetarian) -- Vtopian makes a Mediterranean feta, and Miyoko's Creamery has a double "cream" chive that tastes great.