This article brought to you by Lake Gregory Recreation and Rim Chiropractic
Article by Victoria Heerschap
I’ll take any opportunity to use my cast iron skillet. It’s one of my absolute favorite tools in the kitchen, and if you don’t already have one of these beauties, I highly recommend getting one. You could probably get away with an oven-safe steel skillet for this recipe, but you won’t get the same wonderful texture that you achieve with a cast iron skillet.
Ingredients:
1 tbsp. olive oil
1/4 cup yellow onion – minced
6 eggs – room temp
3 cups baby spinach – finely chopped
1 tsp. kosher salt
1/8 tsp. ground nutmeg
1/4 tsp. black pepper
1 cup parmesan cheese – grated
Directions:
Preheat your broiler.
In a large bowl, whisk the eggs lightly, then add the spinach, salt, pepper, nutmeg, and ½ cup parmesan cheese and stir to combine.
Heat the olive oil in the cast iron skillet over medium/high heat, making sure to coat the bottom of the pan evenly. Add the minced onion and cook for 2 minutes.
Add the egg mixture, stirring once to combine with the onion and reduce the heat to low. Cook for 3 – 5 minutes, gently stirring the top of the mixture. Do not disturb the bottom layers. When the top of the frittata is loosely set, use a flexible spatula to gently loosen the edges from the sides of the pan.
Top the frittata with the other ½ cup of parmesan cheese and transfer the pan to the broiler. Broil for 2 – 3 minutes, until the cheese browns and melts slightly. Remove from the broiler once the eggs are set.
Leave the frittata in the skillet and cool the whole thing on a wire rack for at least 3 minutes. Turn the frittata out onto a large plate. Cut the frittata into wedges and serve warm.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.