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Spinach and Avocado Frittata Recipe


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     Spinach and Avocado Frittata

Category   Breakfast - Brunch
Sub Category   None
Servings   6

4 large eggs
1 cup egg whites, about 6 eggs
1/4 cup grated sharp cheddar cheese
1 tsp sea salt
1 tsp black pepper
2 tbsp extra virgin olive oil
1 and 1/2 cups minced yellow onion
4 cups baby spinach, about 3 oz
2 ripe avocados, chopped

Preheat oven to 350. Whisk together eggs, egg whites, and cheese in large bowl. Whisk in salt and pepper. Set aside.
Heat a 10 inch ovenproof skillet on stovetop over medium high heat. Add oil and onion to skillet. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
Add spinach to skillet. Cook, stirring occasionally, until spinach is wilted and liquid has evaporated, about 3 minutes. Remove from heat. Add egg mixture, gently folding to completely incorporate.
Transfer frittata to preheated oven. Bake until eggs have set, about 20 minutes. Top with avocados. Cut into slices, and serve immediately.

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