SPINACH FRITTATA*

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Makes 4 to 6 servings.
Keyword eggs and cheese