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Spinach, Cheese & Caramelized Red Onion Frittata

Maren Caruso

Servings: 8

This Italian omelet is perfect for brunch or a quick weeknight dinner. It also reheats nicely in the microwave as a midday snack. To add heft, fold diced boiled potatoes into the spinach mixture before adding it to the eggs. Incorporating strips of roasted red peppers adds more color.

This recipe is excerpted from Big Buy Cooking.


  • 1/4 cup olive oil
  • 1 large red onion, thinly sliced (about 1 cup)
  • Kosher salt
  • 1 jalapeño, cored, seeded, and finely diced (about 2 Tbs.)
  • 10 oz. whole leaf spinach, trimmed, washed, and spun dry
  • 10 large eggs, beaten
  • 1-1/4 cups freshly grated Grana Padano
  • 3 oil-packed sun-dried tomatoes, finely diced (about 2 Tbs.)
  • 8 basil leaves, torn into small pieces
  • Freshly ground black pepper


  • Position a rack in the center of the oven and heat the oven to 450°F. Heat 2 Tbs. oil in a large (12-inch), oven-proof, nonstick skillet over medium-high heat. Add the onion, sprinkle with 1/2 tsp. salt, and cook, stirring until it starts to color and soften, about 2 minutes. Reduce the heat to medium, add the jalapeño, and continue cooking until the onion softens almost completely, about 5 minutes. Add the spinach, sprinkle with 1/2 tsp. salt, increase the heat to high, and cook, tossing, until the spinach just wilts, about 2 minutes. Remove from the heat and let cool for a couple of minutes.
  • In a large bowl, whisk the eggs with the Grana Padano, sun-dried tomatoes, basil, 1 tsp. pepper, and 1/4 tsp. salt. Add the vegetables from the skillet to the egg mixture and stir to combine.
  • Wipe the skillet with a paper towel and heat the remaining 2 Tbs. oil in it over medium heat. Add the egg mixture and cook, running a spatula along the bottom of the pan to prevent sticking, until the eggs begin to set around the edges, about 3 minutes. Transfer the skillet to the oven and bake until the eggs puff and are firm to the touch and browned on top, about 12 minutes. Let cool for a couple minutes, then slide onto a cutting board, cut into wedges, and serve.


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Reviews (2 reviews)

  • MortG | 01/05/2021

    I agree with KathyG207 ... this recipe was fabulous. The only change I made was to use Parmigiana Reggiano instead of Grana Padano. I especially liked the sharp, savory flavors. The only change I'd make to the recipe is to drain the extra oil from the frittata when you first take it out of the oven. Otherwise the oil settles back into the frittata while it rests and makes it a bit oily.

  • KathyG207 | 03/11/2017

    This recipe is fabulous! Decades of cooking, and I'd never made a frittata or heard of/used Grana Padano. Cooked this it for my daughter's 25th birthday brunch--everyone was skeptical upon hearing the menu, and were hesitant to try it. Everyone raved after the first bite. I served it with an arugula salad with a lemon shallot vinaigrette--and bacon and sausage patties for this carnivorous crowd. No left-overs.. I will make this frittata, often.

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