GREENS CUISINE

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After you've thoroughly blended all the ingredients, heat 1 tablespoon of olive oil in a heavy iron skillet. Pour in the batter when the pan starts to sizzle, and-as soon as the frittata begins to "set" — gently lift the omelet's edges with a spatula . . . to let the uncooked central portion run onto the pan. When all the egg has cooked (but before the "pancake" becomes dry), fold one half of the frittata over the other and turn it out of the pan onto a plate. (As an alternate cooking method, you can simply bake the dish, at 350°F, for half an hour, then brown it for a couple of minutes more under the broiler.) This savory spinach treat tastes wonderful "as is", cut into wedges and served to four hungry folks . . . or perhaps with a little more grated Parmesan used as a topping.

SPINACH NIÇOISE

Granted, the notion does sound a bit strange, but greens can be used to prepare a sweet course for your spring meal, as well. This particular recipe is a variation on an apple pie that has long been popular among the citizens of the French city of Nice . . . and its unusual blend of flavors will have spinach lovers lined up for seconds. To make the Gallic dessert (which serves eight), you'll first need to peel 6 medium-sized cooking apples. Core the fruits and slice them thinly .. . then cut each sliver into small (about 1/2" on a side) pieces.

Next, combine 1/4 cup of raisins and 3 tablespoons of dark rum in a saucepan. Allow the mixture to boil for 2 or 3 minutes, then set it aside to cool. Meanwhile, cook and drain about a pound of fresh, chopped spinach . . . and combine the vegetable with 1/4 pound of shredded Jack cheese, 2 well-beaten eggs, 1/2 cup of brown sugar, and 1/4 cup of chopped walnuts. Complete the filling by stirring in the rum-soaked raisins (drain them first, if necessary) and the diced apples.

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