by the Chef Marshall O'Brien Group

This is a fresh idea for breakfast that incorporates the bright flavors of greens with the eggs and cheese. Finishing it frittata-style, under the broiler, makes a nice change from a typical omelet or egg casserole.

Serves 6


  • 2 tablespoons olive oil, divided
  • 1 tablespoon garlic, minced
  • 1/2 cup green onions, sliced (both green and white parts)
  • 1 teaspoon dried thyme
  • 5 ounces fresh spinach
  • 2 tablespoons balsamic vinegar
  • 12 eggs
  • 1/2 cup half and half
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon kosher salt


  • Preheat broiler on high.
  • Heat large skillet over medium heat and add half of the oil. When oil is hot, add garlic, green onions and thyme and stir.
  • Add spinach and cook until it wilts; add balsamic vinegar and reduce liquid by half.
  • Turn off heat, remove cooked spinach from pan, set aside and let cool.
  • In a large bowl, whisk the eggs and add the cooked spinach, half and half, cheese, and salt; mix thoroughly.
  • Wipe out the skillet to remove food particles that would cause the eggs to stick.
  • Heat the skillet on high, add remaining oil and swirl to cover entire surface; add egg mixture.
  • Use rubber spatula to ensure eggs are not sticking to edges of pan so they can be easily removed later. 
  • Once eggs are firm, place skillet on top oven rack below broiler.
  • Broil until browned and firm to the touch, about 5-7 minutes.
  • Pan will be very hot, so use oven mitts and take care when removing from oven.
  • Set aside to cool slightly, slice and serve.


The Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.