Christmas Morning Frittata
2 teaspoons olive oil
1 small onion or green onion, chopped
2 large handfuls of fresh spinach, chopped
8 whole eggs
8 sun-dried tomato halves, chopped
1/2 cup crumbled feta or chevre
2 tablespoons chopped fresh basil or 1 tablespoon pesto
Salt and freshly ground black pepper
Heat oven to 400°F. Heat oil in a large pan over medium heat. Cook onions until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs in a bowl and season with salt & pepper. Oil the bottom of a baking dish and cover sun-dried tomatoes, cheese, basil, spinach mixture. Pour over the filling mixture and bake until firm in the center – approximately 20-30 minutes. You can test for doneness by jiggling the dish and if the center appears runny then continue cooking. Do not overcook as your frittata will continue to cook for a few minutes after it has been removed from the oven.
You can do all these steps the night before right up to the cooking, and keep the frittata in the fridge overnight. Cooking time may vary if the frittata goes into the oven cold.