- 4 large eggs
- 2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
- 3 cups grated Fontina cheese (about 11 ounces)
- 1/3 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
- 2 cups chopped onions
- 4 large garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon (scant) pepper
- 1 cup finely crushed crackers
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat eggs in large bowl to blend. Mix in spinach, then cheese and tomatoes.
- Heat 2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add onions and garlic; sauté until onions begin to brown, about 8 minutes. Add to spinach mixture. Mix in salt and pepper. Transfer to prepared dish. Sprinkle with cracker crumbs.
- Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes and serve.