Spinach Frittata

READY IN: 50mins




  • Preheat oven to 400°F.
  • Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes.
  • Drain water and set aside.
  • In a mixing bowl, whisk together eggs, milk, and Parmesan cheese.
  • Add in chopped 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 2 minutes on medium high heat.
  • Add garlic and sauté a minute further. Add cooked spinach and mix in with 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.
  • Although the pan may be out of the oven for a few minutes, the handle is still very hot.
  • To keep from accidentally picking it up by the handle while hot, take a piece of ice and melt it against the pan's handle to cool it down.
  • Cut into quarters to serve.