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Spinach, Onion, and Swiss Frittata

Photo: Oxmoor House
Hands-on time 8 mins
Total time 32 mins
Yield Serves 6 (serving size: 1 wedge)
Mix up your morning routine with a delicious frittata; eggs boost protein and veggies become tender and delicious. Get creative with your frittata combos – try spicy jalapenos and cheddar or ham and Swiss. This frittata easily feeds a family of four.


  • 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)

Nutrition Information

  • calories 185
  • caloriesfromfat 0.0 %
  • fat 12.2 g
  • satfat 4.8 g
  • monofat 3.9 g
  • polyfat 2 g
  • protein 13 g
  • carbohydrate 6.6 g
  • fiber 1.4 g
  • cholesterol 295 mg
  • iron 1.9 mg
  • sodium 246 mg
  • calcium 168 mg

How to Make It

  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.

Cooking Light Real Family Food