Treat Mom to Breakfast in Bed With This Simple Frittata
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Spinach, Onion, and Swiss Frittata
Cook Time30 minutes
Yield4 servings
by Amanda Haas
INGREDIENTS
- 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
INSTRUCTIONS
Preheat oven to 400°F.
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.
Bake at 400°F for 8 minutes or until center is set. Transfer frittata to a serving platter immediately; cut into 4 wedges.
Notes
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.