Spinach, Onion, and Swiss Frittata


  • 2 teaspoons canola oil
  • 2 cups vertically sliced onion
  • 4 cups baby spinach leaves
  • 8 large eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces shredded Swiss cheese (about 3/4 cup)


  1. Preheat oven to 400°.
  2. Heat a 10-inch ovenproof skillet over medium heat. Add oil; swirl to coat. Add onion; sauté 10 minutes or until tender. Add spinach; cook 2 minutes, stirring just until spinach wilts.
  3. Combine eggs, salt, and pepper. Pour egg mixture over vegetables in pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set. Sprinkle with cheese.
  4. Bake at 400° for 8 minutes or until center is set. Transfer frittata to a serving platter immediately; cut into 6 wedges.

Yield: Serves 6 (serving size: 1 wedge)

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