- 12 oz spinach leaves, cleaned, chopped
- 1 Tbsp olive oil
- ½ medium onion, chopped
- 1 large clove garlic, minced
- 6 large eggs
- 2 Tbsp cream
- 1/3 cup grated Parmesan cheese
- Sun-dried tomatoes, about 1 Tbsp chopped
- Salt and freshly ground pepper to taste
- 3 oz goat cheese
- Chopped parsley for garnish
Preheat oven to 400°F.
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 4-5 minutes on medium heat. Add garlic and cook a minute further. Add spinach and cook until fully wilted but still green in color. 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 (dont forget, handle is hot!) and let cool for several minutes. Using a spatula lift edges and slide frittata onto serving plate, sprinkle with chopped parsley.