Cooking Spinach:
Wash your spinach leaves but do not dry them. Put the leaves in a large skillet with the water still clinging to the leaves. Sprinkle with salt and cook over high heat, turning occasionally until the leaves wilt, about 3 to 5 minutes. Drain, butter according to taste and toss until the leaves are coated. Taste and season with salt, pepper and a touch of nutmeg if desired.
OR
Heat olive oil or butter in a skillet and add 1 clove of garlic, thinly sliced. Cook over medium high heat until the garlic turns light gold, then add the spinach, salt it lightly, and cook, tossing in the pan, until wilted and limp. Taste to check for doneness. Season with pepper and serve.
Frittata with Spinach, Oregano and Feta
8 large eggs
1 cup finely crumbled feta cheese
2 teaspoons chopped fresh oregano
salt
ground black pepper
4 teaspoons olive oil
1/2 cup chopped onion or 1 large Egyptian Walking onion, chopped with greens
2 cups spinach, washed
Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.
Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.
In an 8″ or 10″ ovenproof skillet, heat 2 teaspoons of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the spinach and turn the heat to low. Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.
