Ingredients
- 2 onions
- 2 teaspoon olive oil
- 1 bag baby spinach
- 8 bag eggs
- 1/4 cup pecorino romano cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
Baking Directions:
Total time: 30 minutesPrice: $1.21 per servingPreheat oven to 425°F.
Trim tough green leaves from top of spring onions.
Cut stems cross wire into ¼-inch-thick slices.
Cut each onion bulb in half and thinly slice.
In nonstick 12-inch skillet with oven-safe handle (if skillet is not oven safe, wrap handle of skillet with double layer of foil), heat oil over medium heat.
Add sliced spring onions and stems and cook, stirring occasionally, until soft and golden brown, about 10 minutes.
Stir in spinach and cook, stirring constantly, just until wilted, about 1 minute.
Spread onion mixture evenly in skillet; remove skillet from heat.
In medium bowl, whisk eggs, Pecorino, 1/4 cup water, salt and pepper until blended.
Carefully pour the egg mixture into the skillet over the onion mixture; do not stir.
Increase heat to medium-high and cook until egg mixture begins to set around the edge, 2 to 3 minutes.
Place the skillet in oven; bake until frittata is set, 8 to 10 minutes.
Slide out of skillet onto cutting board.
To serve, cut frittata into wedges.
Each serving: About 215 calories, 16 g protein, 7 g carbohydrates, 14 g total fat (4 g saturated fat), 5 g fiber, 430 mg cholesterol, 530 mg sodium.
Tips:
To round out the menu, serve warm crusty bread and sweet or hot Italian sausage.
Finish with red or green grapes and biscotti.
