User Guide

Spinach, Onion, and Gruyère Frittata
Enjoy this satisfying egg dish for breakfast with buttered
toast or as a light lunch or dinner paired with lightly dressed
greens.
1. Heat the oil in a large sauté pan over medium heat. Add
the onion and cook, stirring occasionally, until tender and
golden brown, 8 to 12 minutes. Remove from the heat,
add the spinach, and toss to wilt slightly.
2. In a medium bowl, whisk the eggs, half and half, salt,
pepper, garlic and paprika. Add the onion-spinach
mixture and the cheese and stir to combine.
3. Coat a 9-inch round baking pan with cooking spray, then
pour in the egg mixture. Place the round baking pan on
the Toast-Air™ broil pan and insert it into the top rack
position.
4. Set to Bake at 300°F for 22 minutes.
5. When the time expires, carefully remove the pan and let
the frittata cool briefly, then invert onto a cutting board
or serving plate.
6. Slice and serve immediately with some French bread
if desired.
• 1 Tbsp olive oil
• 1 large yellow onion,
thinly sliced
• 2 oz (2 cups) fresh baby
spinach
• 6 large eggs
• ¼ cup half and half
• 1½ tsp kosher salt
• 1 tsp freshly ground black
pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¾ cup shredded Gruyère
or other Swiss cheese
• Cooking spray
• French bread, for serving
(optional)
• 9-inch round baking pan
INGREDIENTS
SPECIAL EQUIPMENT
PREP TIME
20 min
SERVINGS
4
TOTAL TIME
40 min