Garlicky Spinach and Parmesan Frittata
A frittata is the perfect choice for brunch entertaining or for a simple weeknight supper. Serve with a salad of mixed greens, fresh sliced fruit and toasted nuts, along with crusty bread. If you’d like, substitute Swiss chard for the spinach. Cut the chard stems crosswise into pieces 1/4 inch (6 mm) wide and coarsely chop the leaves. Add the stems along with the onion and sauté for about 4 minutes, then add the leaves and sauté for about 3 minutes more.
- 1 1/4 lb. (625 g) spinach
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 1 small yellow onion, thinly sliced
- Salt, to taste
- 6 eggs
- 4 garlic cloves, finely chopped
- 1/4 cup (1 oz./30 g) grated hard cheese, such as
- Pinch of cayenne pepper
- Freshly ground black pepper, to taste
Position a rack in the upper third of an 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 fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until tender, about 6 minutes. Add all of the spinach, season with salt and sauté until tender, 2 to 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, then stir the spinach into the egg mixture. In an 8-inch (20-cm) ovenproof fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the egg mixture, reduce the heat to medium and cook until the eggs are set around the edges, about 5 minutes. Transfer the pan to the oven and cook until the eggs are set, 7 to 9 minutes more. Let cool briefly.
If desired, invert the frittata onto a large plate. Cut into wedges and serve. Serves 4 to 6.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).