I still have a few recipes that I need to post before I get into the kid-friendly and vegetarian/vegan gluten-free recipes, and this spinach frittata is one of the ones I cooked a couple weeks ago and hadn’t gotten around to posting.
At this point, I’m sure people have noticed how much I love eggs. I’ve eaten eggs my whole life, like most Americans, but I just recently started adding different ingredients (meats, veggies) to them and trying out some new ways to cook them. This recipe is not only gluten-free, but dairy-free as well, because the “cheese” I use is Daiya Mozzarella. If you aren’t dairy-free, you can use regular cheese like cheddar or mozzarella.
This spinach frittata is a great recipe to make if you have a family to feed and not a lot of time to cook. I think the total cooking time was just under 30 minutes.
Ingredients (serves 3-4 people):
- 3/4 cup white onion, chopped
- 6 oz. fresh or frozen spinach
- 8 eggs
- 1/2 cup Daiya Mozzarella
- 1 tbsp olive oil
- Salt and Pepper
1. Preheat oven to 400 degrees.
2. Cook spinach in 1/3 cup of water in a covered saucepan for a couple of minutes. Remove when the spinach is starting to wilt.
3. In a large bowl, whisk together the eggs and the majority of the Daiya (leave a little bit to sprinkle on top later). Season with salt and pepper.
4. In a oven-proof skillet on medium heat, heat the olive oil. Add in the onions and cook for about 5 minutes. Add in the spinach and cook for an additional minute.
5. Pour the egg mixture into the skillet with the spinach and onions. Use a spatula to get the eggs underneath the other ingredients.
6. Put the rest of the Daiya on top of the mixture. Cook for about 5 minutes on medium heat, until the mixture is about half set.
7. Place in the preheated oven. Cook for 12-14 minutes, until the frittata is nice and puffy.
8. Remove from heat. Let cool for a few minutes, and cut into even pieces.
9. Serve and enjoy!