Spinach, Cheese & Caramelized Red Onion Frittata

finecooking.com
serves 8
Ingredients

• 1/4 cup olive oil
• 1 large red onion, thinly sliced (about 1 cup)
• Kosher salt
• 1 jalapeño, cored, seeded, and finely diced (about 2 Tbs.)
• 10 oz. whole leaf spinach, trimmed, washed, and spun dry
• 10 large eggs, beaten
• 1-1/4 cups freshly grated Parmigiano-Reggiano cheese
• 3 oil-packed sun-dried tomatoes, finely diced (about 2 Tbs.)
• 8 basil leaves, torn into small pieces
• Freshly ground black pepper

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Preparation

1. Position a rack in the center of the oven and heat the oven to 450°F. Heat 2 Tbs. oil in a large (12-inch), oven-proof, nonstick skillet over medium-high heat. Add the onion, sprinkle with 1/2 tsp. salt, and cook, stirring until it starts to color and soften, about 2 minutes. Reduce the heat to medium, add the jalapeño, and continue cooking until the onion softens almost completely, about 5 minutes. Add the spinach, sprinkle with 1/2 tsp. salt, increase the heat to high, and cook, tossing, until the spinach just wilts, about 2 minutes. Remove from the heat and let cool for a couple of minutes.
2. In a large bowl, whisk the eggs with the Parmigiano-Reggiano cheese, sun-dried tomatoes, basil, 1 tsp. pepper, and 1/4 tsp. salt. Add the vegetables from the skillet to the egg mixture and stir to combine.
3. Wipe the skillet with a paper towel and heat the remaining 2 Tbs. oil in it over medium heat. Add the egg mixture and cook, running a spatula along the bottom of the pan to prevent sticking, until the eggs begin to set around the edges, about 3 minutes. Transfer the skillet to the oven and bake until the eggs puff and are firm to the touch and browned on top, about 12 minutes. Let cool for a couple minutes, then slide onto a cutting board, cut into wedges, and serve.

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