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.
1. Preheat oven to 350° F. Lightly grease 6 x ½ cup ramekins or muffin tin cups.
2. 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.
3. When onions are cooked, add spinach to skillet and reduce heat to medium. Heat and stir until wilted, about 3-4 minutes.
4. In a large bowl, whisk together eggs, cheddar, the spinach-onion mixture, remaining salt, and pepper.
5. 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