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Treat Mom to Breakfast in Bed With This Simple Frittata

Spinach, Onion, and Swiss Frittata

by Amanda Haas


I used to make breakfast burritos or poached eggs almost every morning — until I went to New York several times last year for work. Every time I go, I stay at the W Hotel at Union Square, where my friend Todd's restaurant, Olives, is in the lobby. I'm such a creature of habit — I quickly got hooked on the asparagus and ham frittata. I skip the ham and substitute spinach for the asparagus when I'm at home, but you can get creative with your combos. This frittata easily feeds all four of us.

Treat Mom to Breakfast in Bed With This Simple Frittata


  1. 2 teaspoons vegetable 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
    3/4 cup (3 ounces) shredded Swiss cheese


  1. Preheat oven to 400°F.
  2. Heat oil in a 10-inch ovenproof skillet over medium heat. 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°F for 8 minutes or until center is set. Transfer frittata to a serving platter immediately; cut into 4 wedges.

Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food, features this and other delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.

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