Recipe: Spinach Frittata with Sun-Dried Tomato Pesto (serves 2)

SPINACH FRITTATA

"A frittata is an Italian omelet in which the ingredients are cooked with the eggs rather than being folded into them, French style. There are several methods for making this versatile dish. I prefer this one - which partially cooks the eggs on top of the stove, then finishes them in the oven - as it is essentially foolproof."

6 eggs, beaten
1 tablespoon (15 mL) vegetable oil
1/2 cup (125 mL) diced onion
1 teaspoon (5 mL) dried Italian seasoning
1/2 tsp (2 mL) salt
Freshly ground black pepper
1 (10 oz/300 g) package frozen chopped spinach, thawed and squeezed dry (or 1 package (10 oz/300 g) spinach, washed, stems removed and chopped)
1/4 cup (50 mL) grated Parmesan cheese
2 tablespoons 25 (mL) prepared sun-dried tomato pesto (for serving)

Preheat oven to 425 degrees F (220 degrees C) Use an ovenproof skillet with heatproof handle and lid (see tip)

In a bowl, lightly beat eggs. Set aside.

In an ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes.

Stir in Italian seasoning, salt, and black pepper to taste. Add spinach and stir well. Reduce heat to low. Cover and cook until spinach is wilted, about 5 minutes.

Slowly pour eggs over spinach. Increase heat to medium. Cover and cook until mixture begins to form a crust on the bottom, 2 to 3 minutes.

Sprinkle with Parmesan cheese and transfer pan to preheated oven. Bake, uncovered, until eggs are set but frittata is still soft in the center, about 3 minutes.

Cut into wedges and serve topped with a dollop of pesto.

TIP:
If the handle of your skillet is not ovenproof, wrap it in aluminum foil.

Makes 2 servings
Source: Almost From Scratch: 600 Recipes for the New Convenience Cuisine by Andrew Schloss