A tender baked frittata with sweet caramelized onions, wilted spinach and pockets of tangy goat cheese.
Before you start: heat the oven to 375°F with a rack in the middle; make sure your 10-inch skillet is oven-safe. Feta or Gruyère work in place of goat cheese.
Make ahead: caramelize the onions up to 2 days ahead and refrigerate. Warm them in the skillet before adding the spinach. Serve with a green salad and crusty bread for an easy dinner.
Ingredients
Scale
Measurement units
- 2 tbsp unsalted butter (divided)
- 2 medium yellow onions (thinly sliced)
- 2 fresh thyme sprigs (optional)
- ¾ tsp kosher salt (divided)
- 5 oz fresh baby spinach
- 8 large eggs
- ¼ cup heavy cream
- ¼ tsp black pepper
- 4 oz goat cheese (crumbled)
Ingredients
Scale
Measurement units
- 2 tbsp unsalted butter (divided)
- 2 medium yellow onions (thinly sliced)
- 2 fresh thyme sprigs (optional)
- ¾ tsp kosher salt (divided)
- 5 oz fresh baby spinach
- 8 large eggs
- ¼ cup heavy cream
- ¼ tsp black pepper
- 4 oz goat cheese (crumbled)
Instructions
Caramelize the onions
Melt butter (1 tbsp) in the skillet over medium-low heat. Add sliced onions, thyme sprigs and salt (¼ tsp).
Cook, stirring every few minutes, until the onions are soft and deep golden brown, about 20 minutes. If they start to stick or brown too fast, add a splash of water and scrape the pan. Pull out the thyme stems.
Equipment: 10-inch oven-safe skillet
Wilt the spinach
Turn the heat to medium, add butter (1 tbsp) and spinach (5 oz) a handful at a time, stirring into the onions until wilted and the pan looks dry, about 3 minutes.
Spread the onions and spinach evenly over the bottom of the pan.
Equipment: 10-inch oven-safe skillet
Whisk the eggs
Whisk eggs, cream (¼ cup), salt (½ tsp) and pepper (¼ tsp) until no streaks of white remain.
Equipment: medium bowl and whisk
Set the edges
Turn the heat to medium-low and pour the eggs over the vegetables. Give it one gentle stir so the eggs settle around everything.
Scatter goat cheese (4 oz) over the top and cook without stirring until the edges start to set, about 2 minutes.
Equipment: 10-inch oven-safe skillet
Bake
Move the skillet to the 375°F oven and bake until puffed, the edges are set and the center jiggles only slightly, about 15 minutes. A thermometer in the center should read 160°F.
Equipment: 10-inch oven-safe skillet, instant-read thermometer
Rest and slice
Let the frittata rest in the pan, about 3 minutes, then run a spatula around the edge and cut into 4 wedges. Serve warm or at room temperature.
Tomorrow's Meal
Frittata Breakfast Sandwiches
Wedges of leftover frittata warmed in a covered skillet and tucked into toasted English muffins.
You'll need to pick up:
2 English muffins1 tbsp butterhandful of arugula
Quick overview:
- 1.Split the English muffins and toast the cut sides in a buttered skillet over medium heat 1 to 2 minutes
- 2.Add 2 frittata wedges to the skillet, cover and warm 3 to 4 minutes
- 3.Tuck each wedge into a muffin with a handful of arugula
- 4.Press the sandwiches in the skillet 1 minute and serve
Before you cook
Cook notes
- • Before you start: heat the oven to 375°F with a rack in the middle; make sure your 10-inch skillet is oven-safe.
- • Make ahead: caramelize the onions up to 2 days ahead and refrigerate. Warm them in the skillet before adding the spinach.
- • Leftover frittata keeps 3 days in the fridge and is good cold or at room temperature.
- • Feta or Gruyère work in place of goat cheese.
- • Serve with a green salad and crusty bread for an easy dinner.
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