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Spinach Frittata

1 onion
9 Tablespoons butter
2 cups blanched spinach
8 eggs
1/2 cup grated Jarlsberg or Swiss cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
freshly ground black pepper

Slice onion, in a skillet melt 3 Tablespoons of the butter and add
onion; saute until yellow and soft. Add spinach, stirring to
separate leaves, an d saute for 4 - 5 minutes or until nicely coated
with butter; remove from stove. Beat eggs lightly and combine
thoroughly with the spinach mixture, cheeses and seasonings. Melt
remaining butter in a 9 inch skillet (non stick if possible) when
the butter foam subsides, turn the heat down and add the egg mixture.
Cook over very low heat, covered for 10 minutes or until set.
Place under the broiler to lightly brown the top. Then loosen
edges and cut the frittata into pie shaped wedges, or slip out onto
a warm round platter to serve. (Serves 4)

Note: You can also put the frittata in an oven proof skillet, cook
lightly on top of the stove for 2 - 3 minutes until a crust is
formed, then bake at 400 degrees until set, approximately 4 - 5
minutes.

Combine vegetables and herbs such as basil with zucchini; tomatoes
and marjoram and mushrooms, peppers, summer squash and chives or
parsley. Let your imagination and the state of your garden dictate
the choice.

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