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.
- Portion size 4 servings
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 onions thinly sliced
- 3 cups fresh spinach coarsely chopped
- 1 cup croutons
- 8 eggs
- 1/4 teaspoon pepper
- 1 pinch salt
- 1/2 cup shredded Jarlsberg cheese
- 1/2 cup shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
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 salt ; 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.
Nutritional facts <b>Per serving:</b> about
- Sodium 395 mg
- Protein 25 g
- Calories 400.0
- Total fat 27 g
- Saturated fat 10 g
- Total carbohydrate 14 g
- Iron 25.0
- Folate 48.0
- Calcium 42.0
- Vitamin A 60.0
- Vitamin C 10.0