NEW POTATO, FETA, AND HERB FRITTATA

This easy-to-make treat is perfect for a main dish, or let it stand until cold, then wrap it in aluminum foil and enjoy for lunch or take on a picnic.

SERVES: 4 PREP: 20 MINS COOK: 35 MINS

9 ounces new potatoes, scrubbed

3 cups baby spinach

5 eggs

1 tablespoon finely chopped fresh dill, plus extra to garnish

1 tablespoon snipped fresh chives, plus extra to garnish

4 ounces feta cheese, crumbled

½ tablespoon butter

1 tablespoon olive oil

sea salt and pepper, to taste

1 Cook the potatoes in a large saucepan of lightly salted boiling water for 25 minutes, or until tender.

2 Put the spinach in a colander and drain the potatoes over the top to wilt it. Set aside until cool enough to handle.

3 Cut the potatoes lengthwise into slices ¼ inch thick. Squeeze the excess water from the spinach.

4 Crack the eggs into a bowl and lightly beat with a fork. Add the dill and chives and beat again. Season with pepper and add three-quarters of the feta. Preheat the broiler to high.

5 Heat the butter and oil together in an ovenproof 8-inch skillet over medium heat until melted and foaming. Add the potatoes and spinach and cook, stirring, for 1 minute. Pour in the egg mixture. Cook, stirring, for 2 minutes, or until half set, then cook for an additional 3–4 minutes without stirring, until set and golden brown underneath.

6 Sprinkle with the remaining feta, then broil for 2 minutes, until golden brown on top. Serve hot or cold, sprinkled with the remaining dill and chives.

EXCELLENT EGGS

Eggs are a wonderful source of protein, vitamins A and D, and the B vitamins.