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Skillet Spring Onion and Spinach Frittata
Sweet spring onions, cooked until deeply golden, build a savory foundation for this airy baked frittata. They're paired with earthy baby spinach and sharp Pecorino Romano cheese, creating a rich flavor profile before the eggs even hit the pan. It'll puff up beautifully in a hot oven, emerging with a light, tender texture. You'll love how easily it transitions from a relaxed weekend brunch to a quick dinner alongside a crisp green salad.
Equipment
- Oven
- Skillet
Ingredients
- 2 spring onions with tops (about 12 ounces), or 1 large (12 ounces) sweet onion
- 2 teaspoons olive oil
- 1 bag (5 to 6 ounces) baby spinach
- 8 large eggs
- cup freshly grated Pecorino Romano cheese
- cup water
- ½ teaspoon salt
- teaspoon coarsely ground black pepper
Instructions
- 1Preheat the oven to 425°F. Remove the tough green tops from the spring onions, then slice the stems crosswise into thin pieces. Halve the onion bulbs and slice them thinly.
- 2Warm the olive oil in an oven-safe 12-inch nonstick skillet over medium heat.
- 3Drop the sliced onions and stems into the hot skillet. Cook for about 10 minutes, stirring occasionally, until they turn soft and golden brown. Taking the time to caramelize the onions builds a deeper, sweeter flavor base.
- 4Add the spinach to the pan and stir constantly for about 1 minute until just wilted. Spread the vegetable mixture in an even layer across the bottom of the skillet, then take the pan off the heat.
- 5Whisk the eggs, Pecorino Romano, water, salt, and black pepper together in a medium bowl until fully combined. Pour the egg mixture gently over the vegetables in the skillet. Don't stir the mixture once it's in the pan so the layers stay intact.
- 6Put the skillet back on the stove over medium-high heat. Let it cook for 2 to 3 minutes until the edges of the eggs start to set.
- 7Transfer the skillet to the preheated oven and bake for 8 to 10 minutes until the center of the frittata is completely set. Carefully slide the finished frittata onto a cutting board and slice it into wedges.
Notes
- Equipment: If your skillet isn't oven-safe, wrap the handle tightly with a double layer of aluminum foil before baking.
- Swap: For a milder flavor, use Parmigiano-Reggiano instead of Pecorino Romano, or try a mix of both.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or gently reheated.