Layered Frittata With Spinach, Tomatoes, and Nicoise Olives

Ingredients

• 1 tablespoon olive oil (plus more for brushing)
• 1 yellow onion, thinly sliced
• salt
• fresh ground black pepper
• 1/2 cup nicoise olive, pitted and chopped
• 1/2 lb fresh spinach, chopped
• 6 plum tomatoes, seeded, cut into 1/2-inch strips
• 12 eggs, lightly beaten with
• 1 teaspoon salt
• 1/2 cup grated provolone cheese (aged)
• 2 ounces goat cheese, crumbled
• finely chopped flat leaf parsley (to garnish)

Directions

1. 1

   Preheat oven to 400 degrees. In deep, 10" non-stick, ovenproof skillet, over medium heat, warm 1 tbsp oil. Add onion, salt and pepper; cook 10-12 minutes. Stir in olives; transfer to small bowl. Add spinach, salt and pepper to pan; cook 2-4 minutes. Transfer to separate bowl. Add tomatoes, salt and pepper to pan, cook 2-3 minutes.

2. 2

   Spread tomatoes across pan bottom. Pour one third of eggs on top, cook 1-2 minutes. Top with spinach and cheeses. Pour half of remaining eggs over cheeses; cook 2-3 minutes. Spread onion mixture on top. Pour remaining eggs over onion mixture; cook 2-3 minutes, using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath.

3. 3

   Place skillet in oven and bake 10-15 minutes on until eggs are set and top is browned. Garnish with parsley and serve.