DIRECTIONS:
-
Sauté fresh spinach with garlic in a smidgen of olive oil.
-
When leaves are wilted, add feta cheese chunks.
-
Move all to small omelet pan.
-
Beat egg whites with a teaspoon of cold water. Add to spinach and feta,
and cook as for a frittata.
-
In the mean time, make a blender hollandaise out of the yolks, butter and
lemon juice (room-temp yolks and lemon juice in the blender, heat butter
in sauce pan till bubbly and slowly stream into egg mixture. Add a little
paprika, salt and white pepper to taste).
-
Meanwhile, the frittata should be cooked. Make sure it is slightly golden
in color.
-
Season with salt and white pepper to taste.
-
Remember feta is quite salty, so be careful with the salt.
-
Serve frittata with a small mound of fresh tomato in the center, decorated
with a chiffonade of basil, and surrounded by a small pool of hollandaise.
|
