2 tbsp. Unsalted butter
2 cloves Garlic, minced
2 small Onion, sliced thin
5 oz. Fresh spinach, cleaned well, rough chop
4 oz. Feta cheese, crumbled
8 Farmer’s Cow Eggs, large – beaten
Kosher Salt & Fresh Cracked Pepper
Preheat oven broiler to 450 degrees.
In a well seasoned cast iron (or oven proof) skillet, heat ½ the butter and saute onions until beginning to brown, lower heat and add garlic and continue cooking until dark and caramelized.
Add spinach and cook just enough to completely wilt. Remove this mixture from the pan and squeeze as much water out as possible. When cooled, add to the beaten eggs along with the feta cheese. Season lightly with the salt & pepper.
Wipe inside of pan dry with a towel and add remaining butter. When completely melted and hot, add the egg and spinach mixture. Reduce the heat and cook until the bottom begins to set. With a heatproof spatula, slowly pull some of the cooked egg away from the sides so that uncooked mix can pour in under it. When this has almost finished cooking and before the bottom has gotten too dark, transfer the pan to under the broiler and cook until the top has become lightly browned.
Remove from the broiler, place a heat proof plate or small cutting board on top of the pan and quickly invert the pan and plate. You may need to lightly tap the inverted bottom of the pan to loosen the cooked egg mixture. Lift the pan from the plate and serve the frittata by cutting like a pie.
Substitute any cheese, meat or in season vegetable for the filling. In fact, this is a great way to even use up leftovers.