Spinach Frittata

3 tablespoons olive oil
½ cup very thinly sliced onion
10 eggs

1 cup finely chopped raw spinach (½ 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° 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 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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