Spinach Green Onion Frittata

by the Chef Marshall O'Brien Group

Serves 6

Ingredients

• 2 tablespoons olive oil, divided
• 1 tablespoon garlic, minced
• 1/2 cup green onions, sliced (both green and white parts)
• 1 teaspoon dried thyme
• 5 ounces fresh spinach
• 2 tablespoons balsamic vinegar
• 12 eggs
• 1/2 cup half and half
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon kosher salt

Directions

• Preheat broiler on high.
• Heat large skillet over medium heat and add half of the oil. When oil is hot, add garlic, green onions and thyme and stir.
• Add spinach and cook until it wilts; add balsamic vinegar and reduce liquid by half.
• Turn off heat, remove cooked spinach from pan, set aside and let cool.
• In a large bowl, whisk the eggs and add the cooked spinach, half and half, cheese, and salt; mix thoroughly.
• Wipe out the skillet to remove food particles that would cause the eggs to stick.
• Heat the skillet on high, add remaining oil and swirl to cover entire surface; add egg mixture.
• Use rubber spatula to ensure eggs are not sticking to edges of pan so they can be easily removed later. 
• Once eggs are firm, place skillet on top oven rack below broiler.
• Broil until browned and firm to the touch, about 5-7 minutes.
• Pan will be very hot, so use oven mitts and take care when removing from oven.
• Set aside to cool slightly, slice and serve.