spinach, caramelized onion, and ricotta frittata

i am trying to eat less meat. no, for real. i know you don't believe me so here's proof: i made a meat-free frittata that's almost as satisfying as a porterhouse. and it's really easy. perfect for a weeknight meal. i paired it with a simple mixed greens and tomato salad with dijon vinaigrette and a gary farrell russian river chardonnay. here's the recipe for 2 people. well, it's probably for 4 people but we like big portions. plus, there's no meat in it.

preheat oven to 375.

in a large bowl, whisk 5 large eggs and mix in a generous heaping of ricotta, set aside.

sautee half a chopped yellow onion in some olive oil until nice and caramelized, set aside.

wilt a bunch of spinach with a bit of olive oil.

throw the onions and spinach into the bowl with the eggs and ricotta and mix together.

pour mixture into large, non-stick, oven-proof pan and cook over medium-high heat until eggs begin to set then place pan in the oven and bake for about 10-12 minutes or until fork comes out clean.