Spinach & Goat Cheese Italian Omelet (Frittata)

Ingredients: (Conversion Chart)

• 8 large spinach leaves with stems
• 2 tablespoons extra-virgin olive oil, divided
• 1½ cups thinly sliced red onion
• ½ teaspoon salt, divided
• 2 teaspoons minced fresh rosemary
• 1 tablespoon chopped garlic
• 8 eggs
• Freshly ground black pepper
• 4 ounces goat cheese, crumbled

Directions:

1. Wash the spinach. Cut off stems, mince, and set aside. Chop spinach leaves.
2. Heat 1 tablespoon olive oil in a skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until onions are very soft and just starting to brown. Stir in spinach leaves and remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and spinach stems, and set aside.
3. Whisk eggs in a bowl. Add spinach mixture and goat cheese, and stir to combine.
4. Preheat the broiler.
5. Wash and dry skillet, then heat remaining oil in skillet over medium-high heat. When oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
6. Transfer skillet to preheated broiler and broil for about 3 minutes, or until frittata is firm in the center and golden on top. Use a rubber spatula to loosen the frittata from skillet and invert onto a large round plate. Cut into wedges and serve.

Nutrition Info: