Spinach and Cheese Frittata

The frittata, an open-faced omelet, is one of my favorite dishes: easy to make, infinitely adaptable, full of protein and great for breakfast, brunch, lunch and even a light dinner. Serves 6 (one serving= )

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place a non stick skillet over medium heat and when it is hot, add the oil. Add the onion and garlic and cook, stirring occasionally, until they are fragrant, soft and slightly caramelized, about 8- 12 minutes (depending on the size of the pan). Set aside to cool.

Step 2

Add the remaining ingredients and mix well. The mixture will look very spinach-y and not very egg-y. (The frittata can be completed up to this point the night before. Simply cover and refrigerate).

Step 3

Preheat the oven to 350 degrees. Place a lightly buttered non stick 9 inch square pan in the oven and when both are hot, add the egg mixture and let cook until the eggs are set, 15- 20 minutes.

Step 4

Serve hot, room temp or cold with a little bit of fruit salad on the side or Mesclun greens.