Spinach Frittata

A very light and delicious Frittata recipe by Trisha Yearwood from the April 2015 issue of FoodNetwork Magazine. beautiful rich flavors and perfectly seasoned. We didn't have a small enough cast iron skillet on hand, so we had to improvise and used a pie dish coated with olive oil instead. The adjustments included baking the frittata at 375 degrees for 35-40 minutes rather than the stovetop to oven broiling the recipe calls for. But it still turned out splendidly!

Ingredients

4 large eggs
1/2 cup heavy cream
Salt and freshly ground pepper
1 cup shredded Swiss cheese
1 cup grape tomatoes, halved lengthwise
2 tablespoons salted butter
1 small onion, finely chopped
4 cups baby spinach

Directions

Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Fold in the cheese and tomatoes and set aside.

In a medium oven-safe frying pan (I use a cast-iron skillet) over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes. Pour the egg mixture over the spinach and cook until almost set, 2 to 4 minutes. Transfer the pan to the oven and broil until golden brown on top, about 5 minutes. Remove from the oven and turn out onto a serving plate.

Recipe source: FoodNetwork.com