Enhanced Spinach and Sun-Dried Tomato Frittata

Ingredients

• Olive oil (2 tablespoons)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Parmesan cheese (1/2 cup, grated)
• Milk (1/4 cup)
• Eggs (6 large)
• Sun-dried tomatoes (1/2 cup, chopped)
• Fresh spinach (4 cups, packed)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat until shimmering.
3. Add the fresh spinach to the skillet and sauté for 2-3 minutes, or until wilted and vibrant green.
4. In a mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and black pepper until fully combined and slightly frothy.
5. Pour the egg mixture over the wilted spinach in the skillet, ensuring even distribution.
6. Sprinkle the chopped sun-dried tomatoes evenly over the top of the frittata mixture.
7. Allow the frittata to cook on the stovetop for 3-4 minutes, or until the edges begin to set but the center is still slightly runny.
8. Carefully transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set and the top is lightly golden.
9. Remove from the oven and let it cool for a few minutes before slicing into wedges.