Ingredients
8 large eggs
1/4 cup heavy cream
1/2 tsp salt
1/4 tsp fresh pepper pdr
1 tbsp olive oil
1/2 cup finely chopped onion
4 cups packed baby spinach(about 115 grams)
1 cup crumbled feta cheese(ricotta makes another great option)
2 tbsp grated Parmesan cheese
2 green onions/scallions, chopped
1/4 tsp red chili flakes, optional for some kick
Preparations
Preheat the oven to 400 F / 200 C.
Whisk the eggs, heavy cream, salt and pepper in a medium bowl and set it aside. Heat the oil in a 10-inch well-seasoned cast iron skillet or oven-safe nonstick skillet and cook the onion for 4-5 minutes until softened. Add the spinach and cook until it is wilted, then continue to cook for another minute or two until any excess water is evaporated. Spread the mixture out into an even layer on the bottom of the skillet, evenly sprinkle the feta, Parmesan, green onions and pepper flakes (if using) over it, and then pour the egg mixture over it. Tilt the pan until the eggs make an even layer over the bottom of the pan. Let it cook undisturbed for a minute or two, just until the edges are starting to set. Transfer the skillet to the oven and bake for about for about 15 minutes or until the eggs are set. Remove the skillet from the oven and let it rest for 5 minutes before serving. Slice it into wedges and serve while warm. Makes 4 large or 6 smaller servings.
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