Spinach Frittata

3 tablespoons olive oil
˝ cup very thinly sliced onion
10 eggs
1 cup finely chopped raw spinach (
˝  lb.)
cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon freshly ground pepper


Preheat oven to 350° F 

Heat oil in 10-inch skillet with a heat-resistant or removable handle.

Add onion; sauté until onion is tender and golden-brown--will take about 5 minutes.

In large bowl, combine remaining ingredients; with wire whisk or fork, beat until well-blended. Turn into skillet., with onion.

Cook over low heat, lifting from bottom with a spatula as the eggs set --3 minutes.

Bake uncovered, 10 minutes, or until top is set. With spatula, loosen from bottom and around edge., and slide onto serving platter. Cut into wedges.


Yield:   4 to 6 servings.

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