Green Vegetable Frittata with Spinach and Chives

A fluffy, herb-infused egg bake featuring wilted spinach and delicate chives, perfect for a light spring brunch.

Cuisine: American

Category: Vegetarian

Prep: 10 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 6 large eggs
• 2 cups, chopped fresh spinach
• 2 tablespoons, chopped chives
• 1/4 cup, finely chopped red onion
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons milk

Instructions

1. Step 1: Heat 1 tablespoon olive oil in an 8-inch oven-safe skillet over medium heat. Add 1/4 cup finely chopped red onion and cook for 2-3 minutes until softened and translucent.
2. Step 2: Add 2 cups chopped fresh spinach to the skillet and cook for 1-2 minutes until wilted and bright green, stirring occasionally.
3. Step 3: In a bowl, whisk together 6 large eggs, 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and slightly frothy.
4. Step 4: Pour the egg mixture over the spinach and onion in the skillet. Sprinkle 2 tablespoons chopped chives evenly over the top.
5. Step 5: Cook for 4-5 minutes over medium-low heat, gently shaking the skillet occasionally, until the edges set but the center is still slightly runny.
6. Step 6: Transfer the skillet to a preheated 375°F (190°C) oven and bake for 10-12 minutes until the center is fully set and golden brown.
7. Step 7: Let rest for 3 minutes before slicing and serving to allow the frittata to firm up.