Spinach and Parmesan Frittata
|Sour cream||1⁄2 Cup (8 tbs)|
|Minced green onion||2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Minced fresh garlic||1⁄4 Teaspoon|
|Fresh spinach/Half of a 10 ounce / 280 gram package frozen spinach||1⁄2 Pound|
|Finely chopped fresh parsley||2 Tablespoon|
|Freshly grated parmesan cheese||2 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
Sauce: In small bowl, combine all ingredients; cover and refrigerate.
Frittata: Wash fresh spinach in at least 2 changes of lukewarm water; remove coarse stems.
In heavy saucepan, cook fresh spinach, covered, in water clinging to leaves just until wilted, about 3 minutes.
Drain fresh or frozen spinach in sieve, press out moisture and chop finely.
Return spinach to sieve and press out moisture again.
In large bowl, beat together eggs, parsley, Parmesan, salt, pepper and nutmeg.
Stir in spinach.
In 10-inch (25 cm) skillet over medium heat, melt butter; cook onion until translucent, 3 to 5 minutes.
Pour in frittata mixture; cook until bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath and set.
When edges are firm but top is still moist, cover skillet with large plate; turn over together and slide frittata back into skillet, cooked side up.
Cook for 1 to 2 minutes longer or until bottom is set.
Transfer to heated platter and serve immediately, cut in wedges; pass sauce to pour over.