Spinach, Cheese and Caramelized Red Onion Frittata

By thatjerseygirl

Ingredients

• 1/4 cup olive oil
• 1 large red onion, thinly sliced (about 1 cup)
• Kosher salt
• 1 jalapeno, cored, seeded and finely diced (about 2 Tbs)
• 10 oz. baby spinach, washed and spun dry
• 10 large eggs, beaten
• 1 1/4 cups freshly grated Grana Padano
• 3 oil-packed sund-dried tomatoes, finely diced (about 2 tsp.)
• 8 fresh baskil leaves, torn into small pieces
• Freshly ground black pepper

Preparation

Step 1

Position a rack in the center of the oven and heat to oven to 450 degrees.

Heat 2 Tbs. of the oil in a 12-inch ovenproof skillet over medium-high heat. Add the onion, sprinkle with 1/2 tsp. salt and cook, stirring until the onion starts to color and soften, about 2 minutes. Reduce the heat to medium, add the jalapeno and continue cooking until the onion softens almost completely, about 5 minutes. Add the spinach, sprinkle with 1/2 tsp. salt, increase the heat to high and cook, tossing, until the spinach just wilts, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

In a large bowl, whisk the eggs with the Grana Padano, sun-dried tomatoes, basil, 1/4 tsp. salt and 1 tsp. pepper. Add the vegetables from the skillet to the egg mixture and stir to combine.

Wipe the skillet with a paper towel and heat the remaining 2 Tbs. oil in it over medium heat. Add the egg mixture and cook, running a spatula along the bottom of the pan to prevent sticking, until the eggs begin to set around the edges, about 3 minutes. Transfer the skillet to the oven and bake until the eggs puff and are firm to the touch and browned on top, about 12 minutes. Let cool for a couple of minutes, then slide onto a cutting board, cut into wedges and serve.