3 tablespoons olive oil
˝ cup very thinly sliced onion
1 cup finely chopped raw spinach (˝ lb.)
⅓ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon freshly ground pepper
Preheat oven to 350°
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 large bowl, combine
remaining ingredients; with wire whisk or fork, beat until well-blended. Turn
into skillet., with onion.
Cook over low heat, lifting
from bottom with a spatula as the eggs set --3 minutes.
Bake uncovered, 10 minutes,
or until top is set. With spatula, loosen from bottom and around edge., and
slide onto serving platter. Cut into wedges.
Yield: 4 to 6 servings.
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