Spinach, Onion, and Bacon Frittata

By á-46

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, thinly sliced (1 cup)
• 2 cups frozen spinach (from two 10-ounce packages), thawed and squeezed dry
• Coarse salt and ground pepper
• 8 large eggs, lightly beaten
• 1/2 cup crumbled cooked bacon (5 slices)

Preparation

Step 1

1.Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.


2.Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

From Everyday Food, January/February 2011 .