Spinach frittata

SPINACH FRITTATA*

3 tablespoons olive oil
½ cups thinly sliced onion
10 eggs
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

  1. Preheat oven to 350° F.
  2. 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.
  3. In a large bowl, combine remaining ingredients with whisk, beating until well-blended. Turn into skillet with onion.
  4. Cook over low heat–lifting gently from bottom with a spatula as the eggs set — about 3 minutes.
  5. Bake, uncovered, for 10 minutes or until top is set. With spatula, loosen from bottom and around edge, and slide onto a serving platter.
  6. Cut into wedges.

Makes 4 to 6 servings.

 

 

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