Ingredients
Equipment
Method
- Preheat the oven to 400F.
- In a 9-inch or 10-inch oven-safe non-stick skillet, heat olive oil over medium heat.
- Add the onion and scallions and cook until soft, about 4 minutes.
- Meanwhile in a medium bowl, beat the eggs and egg whites.
- Add salt, black pepper, cheeses, sautéed onions and spinach and mix well.
- Pour the mixture into the skillet and cook until the bottom sets, about 4 to 5 minutes.
- Once the bottom sets transfer to the oven and bake 4 to 5 minutes.
- To serve remove from the oven and transfer to a plate. Cut into 4 wedges.
- Serve topped with fresh tomatoes and scallions.
Notes
- Storage: To store leftovers, keep the frittata in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze individual slices of frittata for later use. Just wrap them tightly in plastic wrap and place them in a freezer bag.
- Pairing: This frittata pairs wonderfully with a light salad or some crusty bread for a complete meal.
- Serving: Serve it warm, at room temperature, or chilled as a delightful breakfast or brunch option.
- Garnishing: Fresh herbs like basil or parsley can elevate the flavor of your frittata when sprinkled on top before serving.