Spinach and Onion Frittata

Ingredients

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 10 oz fresh spinach (or 6 oz baby spinach)
• 1 clove garlic, minced
• 10 large eggs
• 1/3 cup whole milk
• 1/2 cup grated Pecorino Romano or Parmesan
• 3/4 tsp salt
• 1/4 tsp black pepper
• pinch of nutmeg
• 4 oz fresh mozzarella or ricotta, in small pieces (optional)

Steps

1. Heat the oven to 375°F. Heat the oil in a 12-inch oven-safe skillet over medium heat and cook the onion until soft and golden, 8 minutes.
2. Add the garlic, then the spinach a handful at a time, cooking until wilted and the liquid has evaporated, 3 to 4 minutes.
3. Whisk the eggs, milk, cheese, salt, pepper and nutmeg.
4. Spread the vegetables evenly in the pan, pour in the eggs and dot with the mozzarella. Cook without stirring until the edges set, 3 to 4 minutes.
5. Transfer to the oven and bake 12 to 15 minutes, until the center is just set and puffed.
6. Loosen with a spatula, slide onto a board, and cut into wedges.

TipSqueeze or cook off all the spinach liquid before adding the eggs; extra water makes the frittata weep and turn spongy.