Spinach Frittata

1. Stage

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

2. Stage

Sauté the onions, then the garlic: Heat olive oil in an ovenproof, stick-free skillet on medium heat. Add the onion and saute until translucent, about 4 to 5 minutes. Add the garlic and the sun-dried tomatoes (if using), and cook a minute more.

3. Stage

Add the spinach: Add the spinach a handful at a time. Use tongs to mix with the onion. As the fresh spinach begins to wilt and make room in the pan, add more of the spinach to the pan.

4. Stage

Add the egg mixture: Once the spinach has wilted, spread the mixture out evenly on the bottom of the pan. Pour the egg mixture over the spinach and onion. Use a spatula to lift up the spinach mixture along the sides of the pan to let the egg mixture flow underneath.

5. Stage

Sprinkle with goat cheese: Sprinkle bits of goat cheese over the top of the frittata mixture.

6. Stage

Lower the heat, cover, and cook: 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. (You may need to check a few times to see how well the frittata is setting.) The center should still be wiggly. Preheat the broiler.

7. Stage

Finish under 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 (speaking from experience, ouch!), take a piece of ice and melt it against the pan's handle to cool it down. Or use oven mitts to handle. Cut into wedges to serve. Did you love this recipe? Give us some stars below!