Caramelized Onion Frittata
The natural sweetness of caramelized onion, the subtlety of cheese and the surprise crunch of croutons guarantee that this puffy frittata from Julie Aldis is a must-have in your quick-recipe file. Serve with a tossed salad and crusty bread.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 400 |
| pro | 25 g |
| total fat | 27 g |
| sat. fat | 10 g |
| carb | 14 g |
| fibre | 2 g |
| sodium | 395 mg |
| % RDI: | - |
| calcium | 42% |
| iron | 25% |
| vit A | 60% |
| vit C | 10% |
| folate | 48% |
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2 tbsp (25 mL) olive oil or butter
2 onions, thinly sliced
3 cups (750 mL) fresh spinach, coarsely chopped
1 cup (250 mL) croutons
8 eggs
1/4 tsp (1 mL) pepper
Pinch salt
1/2 cup (125 mL) shredded jarlsberg or Swiss cheese
1/4 cup (50 mL) grated parmesan cheese
Preparation:
In 10-inch (25 cm) nonstick ovenproof skillet, heat oil over medium-high heat; cook onions, stirring frequently, until deep golden, 10 to 12 minutes.
Reduce heat to medium. Add spinach; cook, stirring, just until wilted, about 1 minute. Sprinkle with croutons.
Meanwhile, in bowl, beat together eggs, pepper and sa< pour over spinach mixture. Cover and cook, without stirring, until beginning to set, about 5 minutes.
Uncover and sprinkle with Jarlsberg and Parmesan cheeses; broil until lightly browned, 2 to 3 minutes.
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