Spinach Frittata

3 tbs. olive oil

1/2 c. thinly sliced onion

10 eggs

1 c. finely chopped raw spinach

1/3 c. grated Parmesan cheese

1 tbs. chopped parsley

1 small clove garlic, crushed

1 tsp. salt

1/4 tsp. pepper

Preheat oven to 350 degrees. Heat oil in a 10-inch heavy skillet with a heat-resistant handle. Sauté onion in oil for about 5 minutes, until tender and golden brown.

In a large bowl, combine eggs, spinach, cheese, parsley, garlic, salt, and pepper. Whisk together until blended. Turn into skillet with onion. Cook over low heat for 3 minutes, lifting from bottom with spatula as eggs set.

Bake, uncovered, for 10 minutes or until top is set. With spatula, loosen from bottom and around edges. Slide onto serving platter and cut into wedges.

4 to 6 servings