Spinach Frittata

• 4 large eggs
• 1/2 cup heavy cream
• Salt and freshly ground pepper
• 1 cup shredded Swiss cheese
• 1 cup grape tomatoes, halved lengthwise
• 2 tablespoons salted butter
• 1 small onion, finely chopped
• 4 cups baby spinach

1. Preheat the oven to broil.
2. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth.
3. Fold in the cheese and tomatoes and set aside.
4. In a medium oven-safe frying pan (I use a cast-iron skillet) over medium heat, melt the butter.
5. Add the onion and saute until softened, about 5 minutes.
6. Add the spinach and cook until just wilted, about 2 minutes.
7. Pour the egg mixture over the spinach and cook until almost set, 2 to 4 minutes.
8. Transfer the pan to the oven and broil until golden brown on top, about 5 minutes.
9. Remove from the oven and turn out onto a serving plate.
10. Photograph by Christina Holmes

eggs, heavy cream, salt, swiss cheese, grape tomatoes, butter, onion, baby spinach

Taken from www.foodnetwork.com/recipes/trisha-yearwood/spinach-frittata.html (may not work)