Savory Egg and Spinach Frittata

A compact baked frittata for serving warm or at room temperature. The eggs set around sautéed onion and spinach, with Parmesan adding saltiness and herbs keeping the flavor clean and savory.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 5 ml olive oil divided
• 5 g unsalted butter divided
• 10 ml olive oil divided
• 5 g unsalted butter divided
• 80 g yellow onion small dice
• 120 g fresh spinach washed and lightly chopped
• 2 g fine salt divided
• 0.5 g black pepper freshly ground
• 8 count large eggs beaten
• 30 ml whole milk none
• 2 g fine salt divided
• 0.5 g black pepper freshly ground
• 30 g Parmesan cheese finely grated
• 8 g fresh parsley chopped
• 4 g fresh chives chopped

Instructions

1. Heat the oven to 190°C. Grease a 9-inch round cake pan or 8-inch square baking dish with 5 ml olive oil and 5 g butter. The pan is evenly coated and the oven is fully preheated.
2. In a 12-inch skillet over medium heat, warm the remaining 10 ml olive oil and remaining 5 g butter. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until translucent. The onion looks soft and glossy with no raw bite.
3. Add the spinach, 2 g salt, and half the black pepper. Cook for 1 to 2 minutes, just until the spinach is wilted and any moisture has cooked off. The spinach has collapsed and the skillet looks mostly dry.
4. In a mixing bowl, whisk the eggs with the milk, remaining 2 g salt, remaining black pepper, Parmesan, and parsley. Fold in the warm spinach-onion mixture. The mixture is evenly combined with visible greens throughout.
5. Pour the mixture into the prepared pan and smooth the surface. Sprinkle with chives if using. The filling is level in the pan and ready for baking.
6. Bake for 14 to 16 minutes, until the center is just set and the top is lightly puffed and pale gold. Rest for 3 minutes before slicing. The center no longer jiggles when the pan is gently shaken, and a knife inserted near the center comes out mostly clean.