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Forevermama's Spinach, Feta, and Tarragon Fritata

Created by ForeverMama on January 4, 2015

2 tablespoons butter (divided)
8 scallions, cut into thin slices (white and green included)
10 ounces fresh spinach (stems removed and spinach washed, cut into strips, refer to note or 10 ounces frozen spinach, refer to note)
1 1/2 teaspoons dried tarragon (or 1 1/2 tablespoons chopped fresh tarragon)
1/4 teaspoon salt, divided

Step 1: In a 12" ovenproof nonstick frying pan, melt 1 tablespoon of the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the spinach, dried tarragon, if using, and 1/8 teaspoons each of the salt and pepper. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Remove the spinach mixture and let cool. Wipe out pan.
Step 2: In a large bowl, beat the eggs with the remaining 1/8 teaspoon each salt and pepper. Stir in the spinach mixture and fresh tarragon, if using.
Step 3: Heat the broiler.
Step 4: In the same frying pan, melt the remaining 1 tablespoon butter with the olive oil over moderate heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta over the top and cook until the bottom is golden brown and top is almost set, 6 - 7 minutes.
Step 5: Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 - 3 minutes.
Step 6: Lift the upper edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
NOTE: Frozen spinach can be used in place of the fresh. Don't squeeze out the liquid. The liquid is evaporated in the sauteing process while cooking in the skillet. Use the whole frozen and then cut into stips. If using the finely chopped it will distribute more through egg mixture, but it's still fine if that's what you want