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)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 8 Minutes
Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 0.0%
  • Fat: 12.2g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2g
  • Protein: 13g
  • Carbohydrate: 6.6g
  • Fiber: 1.4g
  • Cholesterol: 295mg
  • Iron: 1.9mg
  • Sodium: 246mg
  • Calcium: 168mg

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. 1. Preheat oven to 400°.
  2. 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. 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. 4. Bake at 400° for 8 minutes or until center is set. Transfer frittata to a serving platter immediately; cut into 6 wedges.
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