dcqnwcv63Eel1WMpqyBLQeU91pUWDfZHMjSI4Xfbz8U,wDN_qQa5m8-XsIxwGPmOyR1wn6R2vsTUJxg59xfesUQ

Spinach and Cheddar Frittata

Dish Size:
9" Pie Dish
print this recipe
April 24, 2013
Tara’s Tidbits®

You can substitute egg whites for all the eggs to cut back on fat and calories. If assembling frittata one day ahead, cover and refrigerate overnight. In the morning, remove from refrigerator, uncover and bring to room temperature before baking. Or, remove from refrigerator, uncover and place in cold oven; turn oven on and allow baker and oven to pre-heat together.

This Spinach and Cheddar Frittata is super easy to put together but looks like a million dollars! I like to make it ahead and serve it at a weekend brunch along with fresh fruit and a colorful salad. It's always a big hit! - Tara

 

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 medium red onion, finely diced
  • 12 large eggs
  • 1/4 cup half-and-half
  • 1 1/2 cups shredded sharp Cheddar cheese
  • Pinch salt and pepper
  • 1 1/2 cups fresh baby spinach
  • 20 grape tomatoes, halved

Directions

  1. Preheat oven to 400 degrees.
  2. Add butter to a large skillet and cook onions over medium-high heat until golden, about 5 minutes.
  3. In a large bowl, whisk eggs, half-and-half, cheese, salt and pepper.
  4. Add onions, spinach and tomatoes to egg mixture and pour into a greased temp-tations® pie dish.
  5. Bake until egg is just set, 20-25 minutes. Serves 6-8.
Tell us what you think!
Disqus
comments powered by Disqus