- Combine eggs, milk, dillweed, salt, and pepper in a medium bowl; set aside.
- 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.
- Pour egg mixture into skillet over spinach mixture. Cook over medium heat. As 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).
- 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.
From the Test Kitchen
Make it a meal with Canadian bacon or ham and strawberry and kiwi slices.
Nutrition Facts (Spinach-Feta Frittata)
- Per serving:
- 206 kcal ,
- 14 g fat
- (5 g sat. fat ,
- 335 mg chol. ,
- 536 mg sodium ,
- 6 g carb. ,
- 13 g pro.