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Spinach, Onion, and Gruyère Frittata
Enjoy this satisfying egg dish for breakfast with buttered
toast or as a light lunch or dinner paired with lightly dressed
greens.
1. Heat the oil in a large sauté pan over medium heat. Add
the onion and cook, stirring occasionally, until tender and
golden brown, 8 to 12 minutes. Remove from the heat,
add the spinach, and toss to wilt slightly.
2. In a medium bowl, whisk the eggs, half and half, salt,
pepper, garlic, and paprika. Add the onion-spinach
mixture and the cheese and stir to combine.
3. Coat an 8-inch round baking pan with cooking spray,
then pour the egg mixture into it. Place the pan on a wire
rack and slide the rack into the air oven.
4. Set to bake at 300˚F for 18 minutes, then press Start.
5. When the time expires, remove the pan from the oven.
Let the frittata cool briefly, then invert onto a cutting
board or serving plate.
6. Slice and serve immediately.
• 1 Tbsp olive oil
• 1 large yellow onion, thinly
sliced
• 1 ½ oz. (2 cups) fresh baby
spinach
• 6 eggs
• ¼ cup half and half
• 1½ tsp. salt
• 1 tsp freshly ground black
pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¾ cup shredded Gruyère
or other Swiss cheese
• Cooking spray
• 8-inch round baking pan
INGREDIENTS
SPECIAL EQUIPMENT
PREP TIME
20 min
SERVINGS
4
TOTAL TIME
40 min
3130
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