Garlicky Spinach and Parmesan Frittata

A frittata is the perfect choice for brunch entertaining or for a simple weeknight supper. Serve with a salad of mixed greens, fresh sliced fruit and toasted nuts, along with crusty bread. If you’d like, substitute Swiss chard for the spinach. Cut the chard stems crosswise into pieces 1/4 inch (6 mm) wide and coarsely chop the leaves. Add the stems along with the onion and sauté for about 4 minutes, then add the leaves and sauté for about 3 minutes more.

INGREDIENTS

1 1/4 lb. (625 g) spinach
4 Tbs. (2 fl. oz./60 ml) olive oil
1 small yellow onion ; thinly sliced
Salt ; to taste
6 eggs
4 garlic cloves ; finely chopped
1/4 cup (1 oz./30 g) grated hard cheese, such as
Pinch of cayenne pepper
Freshly ground black pepper ; to taste

servings

INSTRUCTIONS

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NOTES

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Garlicky Spinach and Parmesan Frittata

1 1/4 lb. (625 g) spinach 
4 Tbs. (2 fl. oz./60 ml) olive oil 
1 small yellow onion thinly sliced
 Salt to taste
6 eggs 
4 garlic cloves finely chopped
1/4 cup (1 oz./30 g) grated hard cheese, such as<br&gt 
 Pinch of cayenne pepper 
 Freshly ground black pepper to taste

Position a rack in the upper third of an oven and preheat to 350&#186;F (180&#186;C).
Trim the tough stems from the spinach, set aside a couple handfuls of whole leaves and coarsely chop the remainder.
In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and saut&#233; until tender, about 6 minutes. Add all of the spinach, season with salt and saut&#233; until tender, 2 to 3 minutes. Transfer to a plate.
In a large bowl, lightly beat the eggs with the garlic and cheese. Season with the cayenne, salt and black pepper.
Gently squeeze the liquid out of the spinach, then stir the spinach into the egg mixture. In an 8-inch (20-cm) ovenproof fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the egg mixture, reduce the heat to medium and cook until the eggs are set around the edges, about 5 minutes. Transfer the pan to the oven and cook until the eggs are set, 7 to 9 minutes more. Let cool briefly.
If desired, invert the frittata onto a large plate. Cut into wedges and serve. Serves 4 to 6.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

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Nutrition

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Serving Size: 1 serving (232g)
Recipe Makes: 6 servings

Calories: 57
Calories from Fat: 10 (18%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 4.9mg		2 %
Sodium 710.8mg		25 %
Potassium 210.4mg		6 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 7.4g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 57

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REVIEWS

TableforTwo

I really liked the strong garlic flavor to this frittata and the spinach was just the right amount for me. I was expecting a more hard, egg taste like you can get when cooking eggs in the oven but this turned out just right. We reduced the eggs to 4, the cloves to 3, removed the salt from the recipe and made it for the two of us.

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