3 tablespoons olive oil
½ cups thinly sliced onion
1 cup finely chopped raw spinach (1/2 pound)
1/3 c grated Parmesan cheese
1 tablespoon chopped parsley
1 small clove garlic, crushed
1 teaspoon salt
¼ teaspoon pepper
- Preheat oven to 350° F.
- Heat oil in 10-inch skillet with a heat-resistant or removable handle. Add onion, sauté until onion is tender and golden-brown — will take about 5 minutes.
- In a large bowl, combine remaining ingredients with whisk, beating until well-blended. Turn into skillet with onion.
- Cook over low heat–lifting gently from bottom with a spatula as the eggs set — about 3 minutes.
- Bake, uncovered, for 10 minutes or until top is set. With spatula, loosen from bottom and around edge, and slide onto a serving platter.
- Cut into wedges.
Makes 4 to 6 servings.
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Copyright © 1999-2010 S.H. Klock/ The Recipe Reader / at Home Cookin’.