Eggs are a whole food. While the whites have protein, among other things, the rich yolks contain fats, protein, calcium, folate, vitamins A, E, and vitamin B12, a nutrient that isn’t found in plant foods. This makes these little frittatas a great choice for a quick lunch or supper. Better yet, this Caramelized Onion & Spinach Frittata will keep in the fridge for up to 3 days, for an easy nutritious high protein snack to eat as needed if fatigue hits.
- Preheat oven to 350° F. Lightly grease 6 x ½ cup ramekins or muffin tin cups.
- Heat oil in a large skillet over medium-high heat. Add onions with a pinch of salt and cook until onions are brown and soft, stirring frequently to prevent sticking to pan, about 15 minutes.
- When onions are cooked, add spinach to skillet and reduce heat to medium. Heat and stir until wilted, about 3-4 minutes.
- In a large bowl, whisk together eggs, cheddar, the spinach-onion mixture, remaining salt, and pepper.
- Pour equal amounts of mixture in each ramekin. Bake for about 20 minutes or until frittata appears golden and a toothpick comes out clean.
- 1 tablespoon olive oil
- ½ large onion, chopped
- 3 cups fresh spinach, stemmed
- 5 eggs
- 1 ½ cups cheddar cheese, grated
- ¼ teaspoon salt, divided
- ¼ teaspoon pepper