3  tablespoons olive oil
1/2  cup thinly sliced onion
  10  eggs
    1  cup finely chopped raw spinach (1/2 lb)
1/3  cup grated Parmesan cheese
    1  tablespoon chopped parsley
    1  small clove garlic, crushed
1/2  teaspoon salt
1/4  teaspoon pepper

1.  Preheat oven to 350F.  Heat oil in 10-inch heavy skillet with heat-resistant handle.  Add onion; saute until onion is tender and golden brown-about 5 minutes.
2.  In large bowl, combine remaining ingredients.  With wire whisk or fork, beat until well blended.  Turn into skillet, with onion.
3.  Cook over low heat, 3 minutes, lifting from bottom with spatula as eggs set.
4.  Bake, uncovered, 10 minutes, or until top is set.  With spatula, loosen from bottom and around edges, and slide onto serving platter.  Cut into wedges.
YIELD:  4 to 6 servings