Greek Frittata

1/2 cup chopped spinach (not cooked)
4-6 medium eggs
1/2 cup crumbled feta cheese
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
Freshly ground black pepper to taste
1 Tablespoon olive oil

Blend eggs with a fork in a medium bowl. Add feta, scallions, dill, pepper and the spinach; mix gently.

Set a rack about 4 inches from the heat source; preheat the broiler.

Heat oil in a cast iron nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath.

Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.

Frittatas are so good and so easy!

The above recipe served with a Greek salad was dinner on Monday. This morning I made a different variation with bacon, provolone and no dill.