1Place the eggs, feta, cream, salt, and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Set aside.
2Heat the butter in a large nonstick frying pan over medium heat. When it foams, add the spinach and cook, turning constantly with a rubber spatula, until wilted, about 5 minutes. Add the spinach to the reserved egg mixture and stir to coat.
3Return the pan to medium-low heat, add the spinach-egg mixture, and cook, stirring occasionally, until the eggs have reached your desired doneness.
This delicious fig and watermelon salad gets drizzled with a rich balsamic glaze that adds a sweet and tangy element to this refreshing salad.
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.