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Forevermama's Spinach, Feta, and Tarragon Fritata

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“We love this frittata. Make it when we're not in the mood for the average omelet or eggs. It's good for breakfast, lunch or dinner. If serving for lunch or dinner, it's excellent served with a side of salad. Especially perfect recipe for an Easter brunch. It's quick to make so you'll have time for the Easter egg hunt.”

Ingredients Nutrition


  1. In a 12" 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 teaspoons 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 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.
  4. In the same frying pan, melt the remaining 1 tablespoon butter with the olive 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 top is almost set, 6 - 7 minutes.
  5. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 - 3 minutes.
  6. Lift the upper edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
  7. NOTE: Frozen spinach can be used in place of the fresh. Don't squeeze out the liquid. The liquid is evaporated in the sauteing process while cooking in the skillet. Use the whole frozen and then cut into stips. If using the finely chopped it will distribute more through egg mixture, but it's still fine if that's what you want.

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