Serve this baked egg dish for breakfast, lunch, or dinner.
3 tablespoons olive oil
1/2 medium onion, thinly sliced
kosher salt and black pepper
5ounces baby spinach (about 6 cups)
10 large eggs, beaten
1 cup goat cheese, crumbled (4 ounces)
1 tablespoon white wine vinegar
5 ounces mixed greens (about 6 cups)
country bread, for serving
Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
Add the spinach and cook, tossing, until wilted, 1 to 2 minutes. Add the eggs and sprinkle with the goat cheese. Cook until the mixture begins to set around the edges, 1 to 2 minutes. Transfer to the oven and bake until set, 10 to 12 minutes.
Whisk together the vinegar, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and toss to combine. Serve with the frittata and bread.
Calories 399 calories
Fat 31 g
Sat Fat 11 g
Cholesterol 551 mg
Sodium 751 mg
Protein 23 g
Carbohydrate 9 g
Sugar 3 g
Fiber 3 g
Iron 4 mg
Calcium 180 mg