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Spinach and Cheese Frittata

This baked egg recipe is a delicious choice for your next brunch. The addition of Swiss, Jarslberg and parmesan makes this a delectable dish you just can't pass up.


You can also put the frittata in an oven proof skillet, cook lightly on top of the stove for 2 - 3 minutes until a crust is formed, then bake at 400 degrees F until set, approximately 4 - 5 minutes. Combine vegetables and herbs such as basil with zucchini; tomatoes and marjoram and mushrooms, peppers, summer squash and chives or parsley. Let your imagination and the state of your garden dictate the choice.


  • 1 onion
  • 9 tablespoons butter
  • 2 cups blanched spinach
  • 8 eggs
  • 1/2 cup Jarlsberg or Swiss cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • Freshly ground black pepper


  1. Slice onion, in a skillet melt 3 tablespoons of the butter and add onion; saute until yellow and soft. Add spinach, stirring to separate leaves, and saute for 4 - 5 minutes or until nicely coated with butter; remove from stove.
  2. Beat eggs lightly and combine thoroughly with the spinach mixture, cheeses and seasonings.
  3. Melt remaining butter in a 9 inch skillet (non stick if possible) when the butter foam subsides, turn the heat down and add the egg mixture. Cook over very low heat, covered for 10 minutes or until set. Place under the broiler to lightly brown the top.
  4. Then loosen edges and cut the frittata into pie shaped wedges, or slip out onto a warm round platter to serve.

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