Owned by our farm families in New York & New England — Since 1919
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1 teaspoon Cabot Salted Butter
1 large sweet onion (such as Vidalia or Walla Walla), thinly sliced and separated into rings
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
3 large eggs
3 large egg whites
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon hot sauce (such as Tabasco)
1/4 cup frozen chopped spinach, thawed and squeezed dry
3 ounces Cabot Sharp Light Cheddar, grated & divided (about 3/4 cup)
1. Melt butter in a large nonstick skillet over medium heat. Add onion; cover and cook 3 minutes. Uncover, season with thyme and sauté an additional 10 minutes or until golden brown. Remove from pan and let cool.
2. Preheat broiler.
3. Whisk together eggs, egg whites, salt, pepper and hot sauce in a large bowl. Stir in caramelized onions, spinach and half of cheese.
4. Coat a small nonstick skillet or omelet pan with cooking spray; place over medium-high heat. Pour in egg mixture. Reduce heat to medium-low; cook 3 minutes or until bottom is lightly browned, lifting edges and tilting skillet as eggs cook to allow uncooked portion to flow underneath cooked portion.
5. Wrap handle of pan with foil. Broil frittata 2 minutes or until top is almost set. Sprinkle with remaining cheese and broil 2 additional minutes or until cheese is melted.
**Tip: This simple frittata makes easy use of eggs you probably already have on hand. For those who prefer a no-yolk version, simply use 1 1/4 cups egg substitute in place of the eggs and egg whites.