Fluffy, savoury, and bursting with spinach & sun-dried tomato goodness.
Instructions
Preheat oven to1 80 degrees Celsius
In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add inchopped sun dried tomatoes, and sprinkle with salt and pepper. Set aside
Sauté onions in olive oil in an oven- proof, stick- free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further.Add cooked spinach and mix onions and garlic.
Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes.
In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add inchopped sun dried tomatoes, and sprinkle with salt and pepper. Set aside
Sauté onions in olive oil in an oven- proof, stick- free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further.Add cooked spinach and mix onions and garlic.
Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes.
