It takes decades of management experience to come up with a solution for my family’s non-veggie ways—left to their own devices, Bruce and Emma would never eat anything leafy and green. I have waxed poetic about the benefits of roasting broccoli and asparagus, and both will now eat their fair portions without my beating my head against the table. But spinach? Forget it—I’ve even tried creaming it, to no avail. And…Emma claims tomatoes make her gag, and Bruce will eat a quarter section from his salad and push the rest to the corner of his plate.
Welcome, the spinach-tomoato-feta fritatta. They both love it! Go figure….
6 eggs plus one white
1 T canola oil
1 T butter
1 to 2 tomatoes, depending on size, diced
1 10 oz. package frozen spinach, defrosted, water squeezed out
6 oz. feta (I like the light feta from TJs), crumbled
Salt and pepper, to taste
Preheat oven to 350 degrees.
Break eggs into a bowl, and beat until combined. Heat butter and oil in a skillet and pour in eggs. Toss in diced tomatoes, spinach and, finally, feta. By this time the eggs should be beginning to set. Place pan in the oven, and bake until eggs are just set–the tomatoes should be warmed through, the spinach just cooked and the feta slightly melty. Season with salt and pepper, cut into pizza slices and serve with a salad and piece of crusty bread.