Just because summer is winding down doesn't mean that your tongue has to suffer!

Every bite of this frittata is packed full of summer's best flavors, bringing back all of your favorite memories. So give your taste buds one last hoorah with this quick and simple meal straight from Tony Tammero, the chef at The Palm restaurant in New York City.

• Lobster and Spinach Frittata — Palm Style

With the perfect balance of spinach, red peppers and shallots, this frittata is for lobster lovers everywhere. White cheddar cheese is sprinkled throughout to further accentuate the booming flavors of this summertime dish.

Makes 6 servings

4-5 oz creamed spinach
2 tbsp. olive oil
1/4 cup shallots-chopped
1/4 cup red pepper-diced
3/4 cup lobster meat-diced
1tbsp chervil-chopped
Pinch of salt
2 turns of pepper mill
8 eggs-beaten
1 cup white cheddar cheese


Preheat broiler or oven.
Heat a large oven-safe skillet (10 inches) over medium heat.
Add the olive oil and sauté the shallots and red pepper until soft at four minutes.
Add the creamed spinach and the lobster and blend well.
Season with salt, pepper and chervil and mix well.
Add the egg and blend.
Add 1/2 cup of cheddar cheese.
Reduce heat slightly and cook until the egg begins to set.
Carefully lift the cooked portion with a spatula and allow the uncooked portion to run underneath.
Continue to cook until bottom is a pale golden color and top is almost set.
Sprinkle with a 1/2 cup of cheddar cheese and place under the broiler or in the oven.
Cook under the broiler for 3 minutes or in the oven for 5 minutes
Serve warm.