Spinach and Feta Frittata

10  ounces		One frozen chopped spinach
8		Medium Eggs
1  tablespoon		Oil - Olive Oil
1		White Onion - Fresh, Large
1/4  cup		Athenos Crumbles Basil & Tomato Feta Cheese

Tip: For nutritional information on all the ingredients in Spinach and Feta Frittata just click on each ingredient name. Then adjust the serving size for any Spinach and Feta Frittata ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place the oven rack 4 to 5 inches from the broiler element and preheat the broiler. Meanwhile, open the spinach box, place it on a microwave-safe plate and microwave 4 minutes on High.

While the spinach defrosts, heat 1 tablespoon of the olive oil in a 12-inch cast-iron or other oven-proof skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook for 1 minute to soften slightly.

While the onion cooks, break the eggs into a 2-quart or larger bowl and beat them with a wire whisk until they are foamy. Slice the ham into 1/2 inch squares and add it to the eggs. Add the cheese. Stir in the egg mixture thoroughly and set aside.

Add the remaining 2 teaspoons of olive oil to the skillet, heat it and tilt the pan to distribute the oil evenly. Pour the egg mixture into the skillet. With the back of a spoon, push (do not stir) the ham and spinach to distribute them evenly.

Cook without stirring for 7 minutes or until only the surface is moist. Immediately put the skillet under the hot broiler and cook 2 minutes or until the surface is just set but not brown. Before serving, run a knife around the edge of the frittata to loosen. Slice into wedges and serve at once. Makes 6 servings.