Garlicky Spinach & Parmesan Frittata Williams-Sonoma

1 1/4 lb spinach

4 Tbs olive oil

1 small yellow onion, thinly sliced

Salt, to taste

6 eggs

4 garlic cloves, finely chopped

1/4 cup grated Parmigiano-Reggiano

Pinch of cayenne pepper

Freshly ground black pepper, to taste

Directions:

Position a rack in the upper third of an oven and preheat to 350ºF.

Trim the tough stems from the spinach, set aside a couple handfuls of whole leaves and coarsely chop the remainder.

In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until tender, about 6 minutes. Add all of the spinach, season with salt and sauté until tender, 2 to 3 minutes. Transfer to a plate.

In a large bowl, lightly beat the eggs with the garlic and cheese. Season with the cayenne, salt and black pepper.

Gently squeeze the liquid out of the spinach, then stir the spinach into the egg mixture. In an 8-inch ovenproof fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the egg mixture, reduce the heat to medium and cook until the eggs are set around the edges, about 5 minutes. Transfer the pan to the oven and cook until the eggs are set, 7 to 9 minutes more. Let cool briefly.