It seemed like it had been awhile since we had this, and all I was missing was spinach. Plus we really like it and it's really healthy.
2 Tbsp extra virgin olive oil
1 large yellow onion, peeled and cut into 1/4-inch crescents
2 cups fresh spinach leaves, cut into a chiffonade
1 bell pepper, preferably red, roasted, peeled, seeded, and cut into 1/4-inch die
6 large eggs
1/2 tsp salt
8 grinds cracked black pepper
3/4 cup freshly grated parmesan cheese
Generously butter a 9 or 10 inch pie plate. Heat the olive oil in a saute pan. Add onions and saute until browned. Add the spinach and cook just until wilted. Stir in the roasted pepper and remove from heat. Spoon the vegetables into the buttered pie plate, distributing evenly. Let cool.
Meanwhile, beat the eggs in a larege bowl just until yolks and whites are blended. Add salt, pepper, parmesan cheese. Mix thoroughly.
When vegetable mixture has cooled, pour egg mixture over it, again making sure that the ingredients are evenly distributed. Dish can now be set aside, covered and refrigerated, for up to 8 hours before baking.
When ready to bake, preheat oven to 450. Bake for approximately 15-20 minutes, or until the edges of the frittata are golden brown and the center is set but still slightly creamy. Do not overbake. Remove frittata to a rack and let cool approximately 15 minutes. Carefully loosen frittata from the paln with a metal spatula. Slide out and continue to cool on rack. To serve either hot or at room temperature, slide frittata onto a flat surface and cut into wedges.
I use Egg Beaters instead of eggs, and this time I grated my own parmesan. I think before I've been lazy and just used the Kraft parmesan. Fresh grated parmesan really makes a difference--plus in the long run it's a lot cheaper.