Layered Frittata With Spinach, Tomatoes, and Nicoise Olives

Delicious brunch or luncheon dish!

• Ready In: 1 hr 5 mins
• Serves: 8-10

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