Spinach and Feta Frittata

Preparation

• • With the rack in the middle position, preheat the oven to 400°F (200°C).
  • In a bowl, combine half of 1 onion with the vinegar and maple syrup. Set aside. Drain when ready to serve.
  • In a 9-inch (23 cm) cast iron skillet over medium heat, soften the remaining onions in 1 tbsp (15 ml) of the oil. Set aside on a plate.
  • Set aside ½ cup (15 g) of the baby spinach in a bowl for serving.
  • In the same skillet, soften the garlic and the remaining spinach in 2 tbsp (30 ml) of the oil. Drain in a sieve, pressing down on the spinach to extract as much liquid as possible. Set half of the cooked spinach aside on the plate of onions. Place the other half of the cooked spinach in a bowl. Rinse out the skillet and brush it well with oil.
  • In the bowl of cooked spinach (without the onions), add 2 of the eggs. Using a hand blender, coarsely purée the mixture. Add the remaining eggs and whisk to combine. Season with salt and pepper. Pour the egg mixture into the skillet. Top with ¾ cup (90 g) of the feta, the cooked onions and remaining cooked spinach.
  • Bake the frittata in the oven for 20 minutes or until cooked through and golden. Let cool for 15 minutes.
  • Top the frittata with the reserved fresh spinach and the marinated onions. Garnish with the remaining feta. Cut into wedges and serve.