2 Tbs. extra virgin olive oil
1 onion, finely chopped
8 eggs, beaten (use half or all egg substitute if desired)
10 ounces frozen spinach thawed, or equivalent fresh spinach (washed, blanched)
salt & pepper to taste
1/2 c. grated Fontina cheese
1/3 c. freshly grated Parmigiano-Reggiano

Heat oven to 350 degrees.

Squeeze the spinach dry and finely chop.

In a 9-inch skillet that can be put into the oven, heat the olive oil over medium heat. Add the onions and cook until soft, about 5 minutes.

In a mixing bowl, combine the eggs, spinach, salt & pepper. Add the cheeses and mix well to combine. Pour this mixture into the skillet and cook until the bottom is set, about 5 minutes.

Place skillet into oven and bake for 15-20 minutes, until the eggs are set.

Serves 4 as a main course.