Spinach, Onion, and Swiss Frittata

Photo: Oxmoor House
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.

Yield:

Serves 6 (serving size: 1 wedge)

Recipe from

Recipe Time

Hands-on: 8 Minutes
Total: 32 Minutes

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012