Caramelized Onion, Roma tomato & Spinach

In Italy, frittatta are often used as fillings of sandwiches. This hearty version would make an excellent filling.

What to need:

6 large eggs + 2 eggs white

Dried thyme 1/4 teaspoon

Oregano 1/4 teaspon

Dash of garlic powder

1/2 - 3/4 teaspoon salt, or to taste

2 tablespoons parmesan cheese

2 tablespoons milk

1-2 tablespoons olive oil

1 medium yellow or white onion, thinly sliced

1 medium roma tomato,

1/2 small packet baby spinach

1 or 2 pounded garlic cloves,

1 minced scallion, (optional)

1/8 teaspoon chopped red pepper flakes or to taste

salt and black pepper to taste

Sour cream for serving (optional)

How to cook:

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Preheat the oven to 425 degrees.

Whisk the eggs, salt, herbs, garlic powder, and pepper together in a small bowl. Then mix in the parmesan and milk and pour it in a 10-inch oven-safe skillet.

Heat 1 tablespoons of oil in a non-stick frying pan, over medium-high heat. Add the finely sliced onions and reduce the heat to medium to cook the onions with 2 pinch of salt to caramelized fast less than 10 minutes, stirring occasionally so they brown evenly.

Once the onions are caramelized, put them into the egg mixture and spread them evenly with whisk instead of stirring roughly.

In the same pan, add a little more oil to the pan and saute the chopped scallion and garlic until softened a bit. Add the roma tomato and chili flakes and cook for one minute. Add chopped spinach and cook for 3-4 minutes, or heated through. Season with a few pinches of salt and fresh black pepper. Pour it into the skillet. Make sure not to stir the eggs, so a crust will form.

Place the skillet in the preheated oven for 10-12 minutes, until the top is set. You can also broil for 5 minutes. Allow it to cool slightly, then turn it onto a plate.

Slice and serve with a dollop of sour cream and enjoy with sandwiches fillings.

Note:

Italian seasonings for both dried thyme and Oregano available in regular store. I replace herbs with 1/2 tsp of Italian seasonings.

Frittata with spinach and Ham:

Omit onion and tomato and replace 1/3 cup of ham cut into small dice and stir fry it with garlic over moderate heat until just golden.