Ingredients :-
How To Make It :-
Preheat oven to 400°F.
Cook spinach in 1/4 cup of water for couple of minutes.
Drain water and rinse with cold water to cool. squeeze out as much moisture as you can. Then chop and set aside.
In a bowl whisk together eggs, milk, parmesan cheese, sun-dried tomatoes, salt and pepper.
Saute onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add the garlic and cook a minute further. Mix the cooked chopped spinach in with the 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 and let it cool for several minutes.
Cut into quarters to serve.
- 1 lb spinach leaves
spinach frittata - 2 Tbsp olive oil
- 1 medium onion
- 1 large clove garlic
- 9 large eggs
- 2 Tbsp milk
- 1/3 cup grated Parmesan cheese
- Sun-dried tomatoes, about 2 Tbsp chopped
- Salt and freshly ground pepper to taste
- 3 oz goat cheese
How To Make It :-
Preheat oven to 400°F.
Cook spinach in 1/4 cup of water for couple of minutes.
Drain water and rinse with cold water to cool. squeeze out as much moisture as you can. Then chop and set aside.
In a bowl whisk together eggs, milk, parmesan cheese, sun-dried tomatoes, salt and pepper.
Saute onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add the garlic and cook a minute further. Mix the cooked chopped spinach in with the 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 and let it cool for several minutes.
Cut into quarters to serve.
