A frittata is the perfect choice for brunch entertaining — and leftovers make an easy dinner the next day. Serve with a salad of mixed greens, fresh sliced fruit and toasted nuts, along with crusty bread.
Garlicky Spinach & Parmesan Frittata
1 1/4 lb. (625 g.) spinach
4 Tbs. (2 fl. oz./60 ml.) olive oil
1 small yellow onion, thinly sliced
Salt and freshly ground black pepper
4 cloves garlic, finely chopped
1/4 cup (1 oz./30 g.) grated hard cheese such as Parmesan
Pinch of cayenne pepper
Position a rack in the upper third of the oven and preheat to 350ºF (180ºC). Trim the tough stems from the spinach, set aside a couple handfuls of whole leaves, and coarsely chop the remainder.
In a large frying pan over medium heat, warm 2 tablespoons of the oil. Add the onion and saute until tender, about 6 minutes. Add all the spinach, season with salt, and saute until tender, 2-3 minutes. Transfer to a plate.
In a large bowl, lightly beat the eggs with the garlic and cheese. Season with the cayenne, salt and black pepper.
Gently squeeze the liquid out of the spinach and then stir the spinach into the egg mixture. In an 8-inch (20-cm.) ovenproof frying pan over medium-high heat, warm the remaining 2 tablespoons oil. Add the egg mixture, reduce the heat to medium, and cook until the eggs are set around the edges, about 5 minutes. Transfer to the oven and cook until set, 7-9 minutes longer. Let cool briefly.
If desired, invert the frittata onto a large plate. Cut into wedges and serve. Serves 4-6.
Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.