Quick and easy spinach frittata with onion, egg, parmesan, and pepper. Perfect if you're looking for an egg dish for a weekend brunch. I also like to serve it as weeknight 'breakfast for dinner'. Try frittata if you're looking for an open-faced omelette or egg crustless quiche.
What you will need
1 red onion
1 bunch spinach
500 g grated parmesan
2 tbsp water (30ml)
salt and pepper to taste
How to cook
Cut the onion in half, remove the peel, and slice it up into little arches, like onion rainbows.
Sautée the onion in olive oil over medium heat. For this dish, I think it's good to get some char on the onion. It should help to add a little flavor and texture.
As the onion is cooking, wash the spinach well.
Roll the spinach up into a log, and slice it up into strips. Roughly 1/4" should work well. You don't want to slice too thin.
Once the red onion is tender, and starting to develop some darkness, you can toss in the spinach.
We'll mix the cheese into the eggs and add a little bit of water to help keep the frittata from being too dense.
Add a little salt and pepper and mix well.
Add the eggs into the cooked spinach and onion. Use a spatula to mix it all up.
With a couple of minutes on the stovetop, the eggs will start to set.
You can finish the frittata on the stove if you use a nice, low heat. But I transferred my frittata to the oven at 350°F (175°C). It took about 12 minutes to cook. But this will depend on the size of your pan.