Special hint for cooking this at the Zen Center: Richard discovered that the frittata set and cooked best on the “convection roast” setting on the oven.
3 tablespoons olive oil
1/2 medium onion, thinly sliced
kosher salt and black pepper
5 ounces baby spinach (about 6 cups)
10 large eggs, beaten
4 ounces goat cheese, crumbled (about 1 cup)
5 ounces mixed greens (about 6 cups)
1 tablespoon white wine vinegar
country bread, for serving
Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
Add the spinach and cook, tossing, until wilted, 1 to 2 minutes. Add the eggs and sprinkle with the goat cheese. Cook until the mixture begins to set around the edges, 1 to 2 minutes. Transfer the skillet to oven and bake until set, 10 to 12 minutes.
Dividing evenly, place the greens on plates and drizzle with the vinegar and the remaining oil; season with ¼ teaspoon each salt and pepper. Serve with the frittata and bread.
–Prepared with our help by Richard on Sunday, December 28, 2012