SPRING

Spinach and Sun-Dried Tomato Frittata

Frittatas work for breakfast, lunch, tea or dinner. Since they can be served warm or at room temperature, they are a great party food.

Serves 6

2 tablespoons olive oil, divided

½ small onion, thinly sliced

9 ounces baby spinach, coarsely chopped

9 large eggs

½ cup Parmesan cheese, grated

½ cup feta cheese, crumbled

½ cup chopped sun-dried tomatoes or roasted red peppers

Salt and black pepper

1. Warm oil in a large nonstick skillet over medium heat. Add onions; cook 3 minutes, stirring. Add chopped spinach; cook 4 minutes, until wilted, stirring.

2. Meanwhile, in a large bowl, whisk eggs until blended. Stir in both cheeses and tomatoes. Season with salt and pepper. Pour egg mixture into skillet, over medium-low heat. Stir to combine. Let sit 1 minute. Using a rubber spatula, lift up mixture around the edges of the pan to let the egg mixture flow underneath; set pan back over heat. Keep doing this until the top is just set, about 5 minutes. Run spatula around the edges of the pan to loosen the frittata; shake pan back and forth to ensure that the frittata is loose in the pan. Pick up the skillet; slide frittata onto a large plate. Place the skillet upside-down over the frittata. Holding the skillet in one hand and the underside of the plate in the other hand, flip the plate so the top of the frittata is now facedown in the skillet. Place the skillet back over medium-low heat. Cook 3 minutes, until eggs are set.

3. Run spatula around the edges of the frittata to loosen it from the pan; slide it onto the platter. Serve warm or at room temperature.

TIP: Be sure to use baby spinach, which wilts quickly and doesn’t need to be trimmed or chopped.