Spinach Frittata

Ingredients

• 9 large eggs
• 2 Tbsp milk
• 1/3 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1 large clove garlic, minced
• Sun-dried tomatoes, about 2 Tbsp chopped, optional
• 8 oz fresh spinach, or more, chopped
• 2 oz goat cheese

Directions

1. Grab a mixing bowl and whisk the eggs with the milk and Parmesan. Mix in the salt and pepper, then set the bowl aside.
2. Warm the olive oil in an ovenproof nonstick skillet over medium heat. Add the onions and cook until they turn translucent, about 4-5 minutes. Stir in the garlic and the sun-dried tomatoes, if you’re using them, and cook for another minute.
3. Add the chopped spinach by the handful, using tongs to fold it into the onions. As the spinach wilts and makes more space in the skillet, keep adding the remaining chopped spinach.
4. When the spinach has wilted, spread everything evenly across the bottom of the pan. Pour the egg and Parmesan mixture over the spinach and onions.
5. Run a spatula around the edges, lifting the spinach mixture so the eggs can slip underneath. Scatter small pieces of goat cheese over the top of the frittata mixture.
6. Turn the heat down to low and cover the pan. Keep it on the stovetop for 10 to 13 minutes, until everything except the center of the frittata has set. Peek a few times if you need to see how it is coming along. The center should still have a little wiggle. Preheat the broiler.
7. Move the oven rack to the top third of the oven. Broil for 3 to 4 minutes, until the top turns golden. Use oven mitts to take the pan out of the oven, then let it cool for several minutes.
8. Even after the pan has been out of the oven for a few minutes, the handle will still be very hot. To help prevent an accidental grab, press a piece of ice against the pan’s handle and let it melt there to cool it down.
9. Slice into wedges to serve.