Active Time: 20 minutes | Total Time: 30 minutes | Serves Serves 4 | Gluten Free
- 1 yellow onion, sliced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt (¼ tsp. + ¼ tsp.)
- 1½ pounds frozen spinach
- 8 large eggs
- 3 tablespoons milk or half-and-half
- ½ cup grated Parmesan
- ¼ teaspoon freshly ground black pepper
Heat the oven (with the oven racks in the middle) to 350°F. Cut the stem end from the onion. Lay it on its flat end and cut in half through the root end. Peel. Now slice both halves into half moons.
Place a medium skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). Add the sliced onion and ¼ teaspoon of the salt and stir to coat. Cover and cook, stirring occasionally, until the onions soften and begin to color, 6 to 7 minutes. Remove the lid and continue to cook and stir until golden brown, 3 to 4 minutes more.
Meanwhile, put the frozen spinach in a colander and run under hot water to thaw. Now squeeze out all of the excess water.
Crack the eggs into a medium bowl. Add the milk or half-and-half, Parmesan, pepper (about 12 turns on pepper mill), and the remaining ¼ teaspoon salt. Whisk together.
Stir the spinach into the caramelized onions to heat through. Remove from heat. Add the egg mixture. Gently stir to evenly distribute the eggs.
Bake until the eggs are set in the middle, 15 to 18 minutes.
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