Cheese and Veggie Frittata
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
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.
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.
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.
Preheat broiler to high.
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.
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.