Ingredients Jump to Instructions ↓

  1. 1/2 teaspoons olive oil, divided

  2. 1/4 cup chopped onion

  3. 6 eggs

  4. 1 (10-ounce) package frozen chopped spinach, thawed, well drained

  5. 3/4 cup (3 ounces) shredded Cheddar cheese

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon black pepper

  8. Dash ground red pepper

  9. Dash ground nutmeg

Instructions Jump to Ingredients ↑

  1. Heat 3 teaspoons olive oil in 10-inch nonstick skillet over medium heat. Add onion; cook until tender, stirring occasionally. Remove onion from skillet with slotted spoon; set aside.

  2. Lightly beat eggs in medium bowl. Add onion, spinach, cheese and seasonings.

  3. Heat remaining 1-1/2 teaspoons oil in same skillet. Add egg mixture. Cook 5 minutes or until bottom is lightly browned.

  4. Place large plate over frittata. Invert frittata onto plate. Return frittata, uncooked side down, to skillet.

  5. Continue cooking 4 minutes or until set. Cut into wedges to serve. Garnish, if desired.


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