Ingredients
- 1 lb spinach leaves (about 2 bunches), thoroughly cleaned
- 2 Tbsp olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 large clove garlic, minced
- 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 feta or goat cheese (I prefer feta)
Preparation
1 Preheat oven to 400°F.
2 Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and rinse with cold water to cool. Wrap the spinach in paper towels and squeeze out as much moisture as you can. Then chop and set aside. (If you are using tender baby spinach instead of mature spinach, you don’t need to pre-cook, just chop and toss with the onions in step 3 until wilted).
3 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.
4 Sauté 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.
5 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.
6 Sprinkle bits of feta 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 and let cool for several minutes.
Cut into quarters to serve.
