Frittata

🔥 Prep

• Crack the 6 eggs into a bowl and whisk until uniform.
• Roughly chop the 1 cup fresh spinach.
• Peel and dice the 0.5 onion into small pieces.
• Grate the 0.25 cup Parmesan cheese.
• Measure out 1 tbsp olive oil and have it ready.

🔥 Cook

• 1. Heat the 1 tbsp olive oil in a 10‑inch non‑stick skillet over medium heat until shimmering.
• 2. Add the diced 0.5 onion and sauté for 2-3 minutes until translucent, stirring occasionally.
• 3. Add the chopped 1 cup spinach and cook for 1 minute until wilted.
• 4. Pour the whisked 6 eggs mixed with 0.25 cup Parmesan, a pinch of salt and pepper, over the vegetables, spreading evenly.
• 5. Reduce heat to low-medium heat and cook undisturbed for 4-5 minutes until the edges are set but the center is still slightly loose.
• 6. Transfer the skillet to a pre‑heated broiler set to high and cook for 2-3 minutes until the top is set and lightly golden.
• 7. Remove from the broiler, let rest for 1 minute, then slide the frittata onto a plate and cut into wedges.

🔥 Serve

• Serve warm wedges with a simple mixed greens salad dressed in lemon vinaigrette.
• Pair with crusty Italian bread or toasted baguette for a complete meal.
• Garnish with an extra sprinkle of grated Parmesan and a light drizzle of olive oil if desired.