This is probably more appropriate as a breakfast/brunch food, but I decided to serve it for dinner. Everyone likes to eat breakfast for dinner!
This is where I would usually put a photo of the completed product if I hadn’t either forgotten to take one or virtually misplaced it. Please use your imagination.
It’s kind of an omelet, but made in the oven instead of over the stove. And the ingredients are mixed in, as opposed to folded in.
Actually, most recipes called for cooking frittatas on the stove before finishing them off in the oven, but I couldn’t find a dairy pan that was oven-proof, so I ignored that part.
- 8 eggs
- 1/4 cup milk
- 1 onion, chopped
- 1 10-ounce box of frozen spinach, thawed and drained
- 1 cup of grated mozzarella cheese
- Salt and pepper, to taste
- Heat a pan with a little bit of butter or oil and saute the onion for about 30 minutes, or until it reaches a desirable color. This is up to you. I like my onions browner and caramelized-er, so I kept mine on for longer.
- While the onion is cooking, crack the eggs into a big bowl.
- Add the milk, salt, and pepper into the eggs and beat.
- Mix the spinach into the onion, and then into the egg mixture.
- Add the cheese, leaving some to sprinkle on top.
- If you have a Pyrex big enough, great; put the raw frittata in there. I didn’t, so I split the batter evenly between two 9-inch round Pyrexes.
- Sprinkle the remaining cheese on top.
- Bake at 350 degrees for 45 minutes, until the edges brown.
- Let cool a bit, cut into wedges, and enjoy!