Spinach Frittata

Name: Spinach Frittata
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Europe, Italian
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

Total Time Prep: 25 min. Bake: 20 min.

Yield 8 servings

Test Kitchen Approved

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

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

Directions

Preheat oven to 400°. In a large bowl, whisk eggs, half-and-half, salt, lemon zest, pepper, green onion and parmesan cheese until blended.
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.
Bake until set, 18-20 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition Facts

1 slice: 204 calories, 15g fat (6g saturated fat), 298mg cholesterol, 609mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 12g protein.