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Spinach Frittata

Spinach Frittata

Think of this spinach frittata—with its greens, chives and custardy eggs—as a simple alternative to omelets and crustless quiches.

Calories
272
Carbohydrates
33g
Protein
18g
Potassium
372mg
Fiber
6g
Sugar
13g

Ingredients

  • 12 large eggs, room temperature, beaten
  • 1 cup half-and-half cream
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon coarsely ground pepper
  • 2 green onions, sliced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 8 ounces fresh spinach
  • 1 tablespoon minced chives

Direction

  1. Preheat oven to 400°. In a large bowl, whisk eggs, half-and-half, salt, lemon zest, pepper, green onion and parmesan cheese until blended.
  2. In a 12-in. broiler-safe skillet, heat oil over medium-high heat. Add onion and spinach; cook and stir until tender, 4-5 minutes. Reduce heat to medium-low; top with chives. Pour in egg mixture. Cook, uncovered, until nearly set, 4-6 minutes.
  3. Bake until set, 18-20 minutes. Let stand 5 minutes. Cut into wedges.

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