Do something nice for yourself and make a "fancy" breakfast.
2 tablespoons butter, divided
3-4 green onions cut into thin slices (including green tops)
2 bunches fresh spinach, washed & stems removed
1 ½ teaspoons dried tarragon
½ teaspoon salt, divided
½ teaspoon pepper, divided
8 large eggs
1 tablespoon olive oil
4 oz. feta cheese, crumbled
Heat the broiler. In a non-stick oven-proof pan, melt 1 tablespoon butter over medium heat. Add the onions and saute for 1 minute. Add the spinach, tarragon, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, until the liquid evaporates, about 4-5 minutes. Remove the spinach mixture and let cool.
In a large bowl, whisk the eggs with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Stir in the spinach mixture.
In the non-stick pan, melt the remaining 1 tablespoon butter with the olive oil over medium heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta cheese over the top and cook until the bottom is golden brown and the top is almost set.
Place in the broiler about six inches from the heat and broil until the eggs are set. Slide the frittata onto a plate, cut into wedges and serve.
