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  • Writer's pictureJanine Faber

Cheese and Veggie Frittata

Cheese and Veggie Frittata

Serves: 4

4 t. olive oil, divided

1 cup sliced onion

4 cups chopped spinach leaves

1/2 t. salt, divided

¼ t. ground black pepper

1 t. minced garlic

4 large eggs, lightly beaten

1/3 cup shredded Gouda cheese, divided

2 T. grated parmesan cheese


  1. Heat a 10-inch ovenproof skillet over medium-low heat. Add 2 t. of olive oil to the pan then add the sliced onions. Cook onions for about 12 minutes or until tender, stirring occasionally.

  2. Add chopped spinach to onions and cook a few minutes until the spinach is wilted and tender. Add ¼ t. salt and black pepper. Mix together.

  3. In a mixing bowl, combine garlic, eggs and remaining ¼ t. salt. Stir together with a whisk. Mix spinach mixture to egg mixture. Stir in most of the cheese but keep a little aside to sprinkle on the top.

  4. Preheat broiler to high.

  5. Pour 2 t. oil into pan over medium-high heat. Add egg mixture back to pan and cook for 30 seconds. Decrease the heat to low and cook without stirring for 4 minutes or until eggs are partially cooked through. Top with the remaining Parmesan cheese and Gouda cheese.

  6. Put pan under the broiler for about 1 minute or until eggs are thoroughly cooked and cheese is browned. Remove from oven.

Recipe adapted from Cooking Light.

Serve with whole wheat English muffins and a fruit salad.

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