Spinach Frittata

Directions

In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Stir in the salt and pepper. Set aside.

Heat olive olive oil in an oven-proof, stick-free skillet on medium heat. Add the onions and sauté until translucent, about 4-5 minutes. Add the garlic and sun-dried tomatoes and cook a minute more. the chopped spinach, a handful at a time, use tongs to mix with the onions. As the fresh spinach begins to wilt and there is more room in the pan, add more of the fresh chopped spinach to the pan.

Once the spinach has wilted, spread the mixture out evenly on bottom of the pan. Pour the egg Parmesan mixture over the spinach and onions. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath. bits of goat cheese over the top of the frittata mixture.

Lower the heat to low and cover the pan. Let cook on the stovetop 10 to 13 minutes, until all but the center of the frittata is set. The center should still be wiggly. Pre-heat the broiler.

Set the oven rack in the top third of the oven. Broil for 3 to 4 minutes until the top is 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 wedges to serve.