3 jumbo Vidalia Sweet Onions thinly sliced
2 tbsp Olive Oil
2 tbsp Butter
1 tsp Salt
½ tsp Pepper
6 oz/4 cups Baby Spinach
8 large Eggs
1/3 cup Heavy Whipping Cream
4 oz shredded Swiss Cheese
Pre-heat oven to 400 degrees.
In a cast iron skillet add the olive oil and set over medium heat. Once the oil is heated add the Butter, Onions, Salt and Pepper. Stir frequently for the first 10 minutes to ensure onions do not burn. Lower heat and stir every 5 minutes. When the onions are well browned and a jammy consistency they are ready. Return to Medium heat and begin adding the spinach to the pan in small batches and stir until wilted. Continue until all spinach is added and wilted.
While the onions are cooking beat the eggs and heavy cream together until smooth. Stir in the swiss cheese.
Once Spinach is wilted pour egg mixture into the skillet and cook for 2 minutes. Transfer the skillet to the oven and bake until the eggs are completely set, about 10 minutes. The eggs shouldn’t move when you jiggle the pan.
