Easy Mother'S Day Sunday Brunch: Frittata With Spinach And Cheese Recipe

1. 1

   Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Set up the an ice bath next to the stove. Plunge the spinach into the boiling water and cook for 2 minutes. Drain and transfer to the ice bath until chilled.

2. 2

   Remove the spinach from the ice bath and drain in a colander, then place between two plates and squeeze out the excess liquid. Place in a kitchen towel and twist to dry further, then place on a cutting board and finely chop.

3. 3

   In a 9-inch nonstick saute pan, heat the olive oil over medium heat until hot. Add the onion and cook, stirring, until soft, about 5 minutes.

4. 4

   Meanwhile, in a medium bowl, beat the eggs to blend. Add the spinach, cheeses, and salt and pepper to taste and mix well to combine.

5. 5

   Pour the egg mixture into the skillet and cook until the bottom has set, about 5 minutes. Hold a flat plate over the pan and invert the frittata onto the plate, then slide it back into the pan. Cook until just about set, about 5 minutes more, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.