Recipe: Onion, Spinach and Pecorino Frittata

ONION, SPINACH AND PECORINO FRITTATA

2 tablespoons olive oil
1 large sweet onion, quartered and thinly sliced
1 (5 to 6 ounce) bag baby spinach
8 large eggs
1/4 cup water
1/4 cup freshly grated Pecorino Romano cheese
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Preheat oven to 425 degrees F.

In a nonstick oven-safe 12-inch skillet, heat oil over medium heat until hot. Add onion and cook, stirring occasionally, until soft and golden brown, about 10 minutes.

Stir in spinach and cook, stirring constantly, just until wilted, about 1 minute.

Spread onion and spinach mixture evenly in skillet; remove skillet from heat.

In medium bowl, whisk eggs, water, Romano cheese, salt and pepper until blended. Carefully pour egg mixture into skillet over onion mixture; do not stir. Return to medium-high heat and cook until egg mixture begins to set around the edge, 2 to 3 minutes.

Place skillet in oven; bake until frittata is golden and set, 8 to 10 minutes. Slide frittata out of skillet onto cutting board. Cut into wedges to serve.

Makes 4 servings
Source: Good Housekeeping Supermarket Diet Cookbook by Janis Jibrin M.S. R.D. and Susan Westmoreland