If you don’t have an oven-safe nonstick skillet, you can use your regular skillet and wrap the handle in a protective triple layer of aluminum foil.
Ingredients
3 tablespoons unsalted butter
1/2 small yellow onion, finely chopped
4 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, finely minced or pressed through a garlic press
1/2 cup finely chopped fresh spinach
4 large eggs
2 tablespoons half-and-half, whole milk, or reduced-fat milk
1/4 cup crumbled feta cheese
5 Ritz crackers, crushed into coarse crumbs
1/4 cup finely grated Parmesan cheese
Sauté the onions. Melt 1 tablespoon of butter in a medium oven-safe nonstick skillet over medium-high heat. Add the onions, thyme, half of the salt, and the pepper and cook until the onions just start browning, about 4 minutes, stirring often. Mix in the garlic and cook until fragrant, about 1 minute. Stir in the spinach and set aside while you prepare the eggs.
Whisk the eggs. Position an oven rack 6 inches from the heating element and heat the broiler to high. In a medium bowl whisk the eggs with the half-and-half and remaining salt. Stir in the cooled onion-spinach mixture. Wipe the skillet out with a paper towel and set it back on the cooktop.
Make the frittata. Melt 1 tablespoon of butter in the skillet over medium-high heat. Add the egg mixture and stir the eggs around in the pan just until the edges start to set, then stop stirring. Cover the pan and let the omelet cook until its surface is semi-dry looking, 1 to 2 minutes. Evenly sprinkle the feta over the frittata and the sprinkle the cracker crumbs over the feta. Sprinkle the Parmesan over the crackers and broil until the cheese is melted and the crackers are toasted, 1 to 2 minutes. Serve on a large platter cut into wedges.
Tags: breakfast for dinner, eggs, good-bye to the same old, vegetarian
Permalink: http://www.myd2d.com/2010/04/ritzy-frittata/
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