Spinach, Swiss Cheese Fritatta

Spinach, Swiss Cheese Frittata                        Nancy Harrison

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.