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This frittata is great any time of day.
Preheat oven to 350 F.
In a large oven safe frying pan (12 inch) over medium heat warm 2 tablespoons olive oil. Add the onions and saute until tender, about six minutes. Add the spinach and season with salt and pepper. Saute about five minutes. Transfer to a plate. Set aside and allow to cool a few minutes.
In a large bowl lightly beat the eggs with the garlic and cheese. Stir the spinach into the egg mixture.
In the frying pan warm the remaining two tablespoon olive oil over medium heat. Add the egg mixture and cook until the eggs are set around the edges, about five minutes. Transfer pan to the oven and cook until eggs are set, about seven to nine minutes.
Cut into wedges and serve right away.
Serve with brown rice, jasmine rice or any type of noodle: rice noodles, mung bean noodles (which are gluten free), soba noodles, ramen (without the seasoning packet)—I have even used regular pasta in a pinch. Use whatever you have on hand. I made this version completely vegetarian (even vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!