• 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
  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Stir the contents of the skillet to combine and then cook, undisturbed, until the the edges are set, about 2 minutes.
  5. Transfer the skillet to the oven and bake until the top of the frittata is just set, about 10-13 minutes.

Comments are closed.