Relish to serve:
½ seedless cucumber, chopped
1 large tomato, seeded and chopped
½ red onion, chopped
½ cup flat parsley, chopped
Extra-virgin olive oil (EVOO), for drizzling
For the frittata:
1 pound fresh medium-size leaf spinach, stemmed (or one 16-ounce bag frozen spinach, defrosted and drained)
8 to 12 eggs
8 to 12 ounces feta cheese, crumbled (use the same math as with the eggs)
½ cup toasted breadcrumbs
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon red pepper flakes
Juice of ½ lemon
⅛ teaspoon freshly grated nutmeg
2 cups lightly crushed potato chips
Sliced pepperoncini rings, optional
Serves: 3 to 6
Combine relish ingredients in small bowl. Reserve for topping
Preheat oven to 375˚F.
Heat a few inches of water to boil, salt it and cook spinach 2 minutes, then drain and cold shock and drain again, remove excess liquid in kitchen towel. Chop the spinach.
Whisk up eggs with feta and toasted breadcrumbs, then season with salt, black pepper and oregano.
Heat a nonstick oven-safe skillet over medium heat, add EVOO and melt butter into it, add onions and season with salt, soften a few minutes, add a splash (¼ to ⅓ cup ) water and let it absorb, add garlic, chopped spinach, red pepper, juice of ½ lemon and nutmeg, cook another minute or 2, then pour in egg mixture, gently combine and let the eggs settle a minute, transfer to oven and bake 15 minutes, remove and add potato chips, setting them into eggs, return to oven 5 to 7 minutes to golden.
Let the frittata cool a bit on wire rack, slide out of pan and top with relish and chopped pepperoncini, cut to serve.