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Frittata
- 1 tablespoon olive oil
- 1 small yellow onion, grated
- 2 cups frozen chopped spinach, thawed and squeezed dry
- 1/2 cup crumbled cooked bacon (about 5 pieces) or chopped ham
- 1 cup swiss or gruyere cheese, grated
- salt and pepper to taste
- 12 eggs
- Preheat oven to 425°F.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.
- Lightly beat eggs in a bowl and season with salt and pepper. Add grated cheese and bacon to the eggs, mix and then add to the skillet.
- Stir the contents of the skillet to combine and then cook, undisturbed, until the the edges are set, about 2 minutes.
- Transfer the skillet to the oven and bake until the top of the frittata is just set, about 10-13 minutes.
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