Ingredients
- 2 6-oz. bags baby spinach
- 2 cups chopped fresh herbs, such as parsley, mint, chervil, chives, dill, cilantro and tarragon
- 8 large eggs
- 1/2 cup thick Greek-style yogurt
- 1/4 cup finely chopped walnuts
- 3/4 teaspoon salt, preferably kosher salt (more to taste)
- Freshly ground pepper to taste
- 1 to 2 garlic cloves (to taste), green stems removed, finely minced
- 1 tablespoon extra virgin olive oil (2 tablespoons if you don’t have a nonstick pan)
Directions
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Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop finely.
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Beat the eggs in a large bowl. Stir in the yogurt, walnuts, salt and pepper. Add the spinach, herbs and garlic, and mix together well. Adjust salt and pepper. Let sit for 30 minutes so that the herbs will soften and swell. Stir from time to time.
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Heat a 10-inch nonstick skillet over medium-high heat and add the olive oil. (Hold your hand above the skillet; it should feel hot.) Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every bit out of the bowl with a rubber spatula. Roll the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, in order to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low, and cover the pan. Cook 10 to 15 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
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If the frittata is not quite set on the top, place under the broiler, about three inches from the heat, for one to two minutes, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they’ll taste bitter.
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Remove from the heat, allow to sit in the pan for five minutes or longer, then carefully slide out onto a platter. Serve warm or at room temperature.