Serving size: 8 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
INGREDIENTS:
2 medium sweet onion - finely minced and caramelized
1 tbsp olive oil
Pinch of sugar
8 eggs
⅓ cup whole milk
8 oz package frozen chopped organic spinach - dethawed & squeezed to get rid of liquid
1 bag shredded sharp cheddar cheese
Pinch of both salt and pepper
Optional toppers:
Pesto
Arugula, frisée & micro greens tossed with olive oil & lemon juice
Finely mince the sweet onion. Heat a large pan or cast iron to medium/high heat, add 1 tbsp olive oil and the minded onion. Lower heat to medium and a large pinch of salt and allow to cook and caramelize for about 15 minutes. Once onions are nicely browned add a pinch of sugar and take off the heat- set aside and allow to cool.
Meanwhile, heat the oven to 350 degrees F. In a large bowl add the eggs and milk, beat together. Squeeze the dethawed spinach to get rid of any liquids. Then, using your hands, break up the spinach over the bowl of eggs, add the whole bag of shredded sharp cheddar cheese and season with both salt and pepper. Mix and pour into a lined 8 inch baking dish.
Place into the oven and bake for about 40 minutes until solidified and golden brown.
Top with pesto & greens (I like to use a mixture of arugula, frisée & micro greens that are tossed with olive oil and lemon juice).