SPINACH FRITTATA
Steps:
- In a large bowl, whisk together eggs, milk, and parmesan cheese. Stir in slat and pepper. Set aside.
- Heat olive oil in a oven-proof, stick-free skillet on medium heat. Add onions and sauté until translucent, about 4-5 minutes. Add garlic and tomatoes and cook a minute more.
- Add the spinach a handful at a time. Use tongs to mix with the onions. As spinach begins to wilt add more spinach to the pan.
- Once the spinach has wilted, spread the mixture out evenly on the bottom of the pan. Pour egg mixture ove the spinach and onions. Use a spatula to lift up the mixture along the sides of the pan to let egg mixture flow underneath.
- Sprinkle bits of goat chees 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. Preheat the broiler.
- Set the oven rack to the top third of the oven. Broil for 3 to 4 minutes until the top is golden. Remove from oven and let cool for several minutes.
- Cut into wedges and serve.
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