Spinach and Feta Cheese Fritatta

  • spinachfritatta

1 large bunch of Spinach - about 4 cups chopped
1/2 large red onion
1 Tablespoon olive oil
1 Tablespoon butter
8 eggs
2 - 3 Tablespoons Feta Cheese crumbles
1 Tablespoon pine nuts
1 cup freshly grated Asiago Cheese
A pinch of Kosher salt

Wash Spinach and Remove stems. Chop finely, set aside.

Chop onion into 1/2" pieces, set aside.

Place pine nuts in a small (6") skillet over high heat, and toss and shake for a few minutes until they begin to brown. Watch closely - they burn in the blink of an eye. Transfer to small dish and set aside.

Grate Asiago cheese onto a dinner plate and set aside.

Crack all 8 eggs into a bowl. Beat until smooth and set aside.

There! All your prep work is done! Now you can make your fritatta.

Place oven rack on the second shelf from the top in the oven and turn on the broiler.

Place a 10" skillet on burner and turn heat to high. Add olive oil and butter to pan and heat until melted, bubbly and sizzles when you drop a piece of onion in. Drop all of the onion in the pan and saute until onions begin to brown, stirring constantly. Add spinach to the pan and saute another minute or so, until spinach is wilted. Sprinke with Kosher salt. Pour eggs over all. Leave on hot burner until bottom of eggs begin to set, then carefully slide your spatula under the eggs and lift them, being careful not to scramble them in the process. Lift your pan and rotate it so the uncooked eggs on top run under the cooked eggs at the bottom. Do this a couple of times until the eggs are mostly cooked, then turn off the heat. Working quickly, sprinkle with feta cheese, then the pine nuts, then the asiago cheese. Put the skillet in the oven under the broiler to finish it off. This only takes a minute or two, so watch closely. Your cheese should turn a nice golden brown.

Remove from oven and cut into 4 portions. It's wonderful served with fresh sliced tomatoes and avocado.

Makes four servings.