Spring Onion, Spinach and Pecorino Frittata
- 2 spring onions with tops, or lg. 12-oz. sweet onion
- 2 tsp. olive oil
- 1 5-oz. bag baby spinach
- 8 lg. eggs
- 1/4 C. freshly grated Pecorino Romano cheese
- 1/4 C. water
- 1/2 tsp. salt
- 1/4 tsp. coarsely ground black pepper
Preheat oven to 425 degrees. Trim tough green leaves from top of spring onions. Cut stems crosswise into 1/4-inch-thick slices. Cut each onion bulb in half and thinly slice.
In oven-safe nonstick 12-inch skillet, heat oil over medium heat until hot. Add sliced 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 form heat.
In medium bowl, with wire whisk, beat eggs, Pecorino Romano, water, salt and pepper until blended. Carefully pour egg mixture over onion mixture; do not stir. Return skillets to medium-heat and cook until egg mixture begins to set around the edge, 2 to 3 minutes.
Place skillet in oven; bake until frittata is set, 8 to 10 minutes. Slide frittata onto cutting board. Cut into wedges to serve.
Each serving: About 215 calories, 16g protein, 7g carbohydrate, 14g total fat (4g sat.), 430mg cholesterol, 530mg sodium.