Spinach and Goat Cheese Frittata

Heat the oven (with the oven rack in the middle) to 350ºF.

To slice the onion, first cut off the stem end but leave the root (hairy) end in tact. Cut in half through the root. Peel. Now thinly slice into half moons.

Place a cast iron or medium ovenproof skillet on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the onion and stir into the oil to coat then stir in 1/4 teaspoon of the salt. Cook stirring often, until tender and golden brown, 10 to 12 minutes. You may have to lower the heat after 7 or 8 minutes if it starts to brown too quickly.

Meanwhile, pick the stems from the spinach leaves and discard. Wash the spinach and spin dry. Grab a large handful and cut the spinach crosswise at 1-inch intervals. Repeat with the remaining spinach.

When the onion is tender, using tongs, stir in 1/2 of the spinach until it wilts (about 30 seconds) then stir in the remaining spinach until it wilts. Remove from the heat.

Crack the eggs in a medium bowl and add the pepper (about 12 turns on pepper mill) and the remaining 1/2 teaspoon salt. Whisk together.

Pour the eggs over the spinach mixture. Crumble the goat cheese over the top and bake until the center is set, 18 to 20 minutes. Serve hot (but it’s equally delicious eaten cold, too!).