Rosemary-Spinach Frittata with Caramelized Onions
- Prep Time 0:15
- Cook Time 0:30
- Estimated Cost $9.00
- 6 Comments
I am a big fan of frittata and this flavor combination in particular brings to mind savory breakfast crepes, while still being relatively light. Be sure to save a little to have as a sandwich on a warm, crusty ciabatta roll for lunch the next day.
- 6 eggs $1.50
- 1/2 cup half-and-half $1
- 2 sprigs fresh rosemary $1
- 1 12-oz bag chopped frozen spinach, thawed $2
- 1 cup grated sharp white cheddar cheese $3
- 1 small white onion, diced $0.50
- 2 tbsp olive oil plus more for greasing pan Pantry
- 1 tsp each of salt and pepper Pantry
Recipe Serves 3-5
- Preheat oven to 375 degrees F.
- Grease an 8" pie plate or square baking dish with a little olive oil. Set aside.
- Heat olive oil in a medium frying pan over medium-low heat. Allow onions to caramelize, slowly, stirring occasionally. This should take 10-15 minutes. Remove from heat and set aside.
- Beat together eggs, half-and-half, and salt and pepper. Stir in onions and spinach. Pour entire mixture into the greased pan. Sprinkle cheese evenly throughout the top and push down gently to immerse into egg mixture.
- Pull the rosemary leaves off their stems and scatter throughout. Use a butter knife or spoon to swirl the egg mixture a bit, ensuring that all ingredients are incorporated before baking.
- Cook for 25-30 minutes or until eggs are set and slightly brown around the edges.