3 T oil

1/2 c thinly sliced onion

10 eggs

1 c finely chopped raw spinach (1/2 lb)

1/3 c grated Parmesan cheese

1 T chopped parsley

1 small clove garlic, crushed (I think I used a couple, my household really loves garlic.)

1 tsp salt

1/4 tsp pepper

PReheat oven to 350.  Heat oil in 10 inch heavy skillet (if using cast iron, make sure it is well-seasoned, or reseason it before starting.)  Add onion, saute until onion is tender and golden brown.  In large bowl, combine remaining ingredients.  With wire whisk or fork, beat until well blended.  Turn into skillet, with onion.  Cook over low heat, lifting from bottom with spatula as eggs set.  (It says three minutes, I guesstimated when it looked right-ish.)  Bake, uncovered, 10 minutes, or until top is set.  This can take quite a bit.  With spatula, loosen from bottom and around edges.  Cut into wedges and serve.