Fresh, free-range eggs provide the perfect medium for a spring dish that can be served warm or at room temperature.
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 firmly packed cup baby spinach leaves, chopped
- 6 large eggs, well beaten
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces goat cheese, crumbled
(find herbed goat cheese if you can, such as from Mackenzie Creamery or Lake Erie Creamery)
Preheat oven to 425°. In a large, oven-proof skillet, heat oil over medium heat. Add onion and sauté 2–3 minutes, or until softened. Add spinach and toss well to coat with oil. Add eggs, sprinkle with salt and pepper and cook gently for about 5 minutes, or until partially set. Sprinkle cheese on top and place in preheated oven. Bake about ten minutes, or until completely set and golden. If serving warm, allow the frittata to cool for several minutes before cutting into wedges. Frittata can cool completely on a wire rack before cutting as well.
For scone recipe, visit our wesbite: EdibleCleveland.com