Spinach and Sun Dried Tomato Frittata

Ingredients

• Olive oil (1 tablespoon)
• Salt and pepper (to taste)
• Parmesan cheese (1/2 cup, grated)
• Milk (1/4 cup)
• Eggs (8)
• Sun (dried tomatoes - 1/2 cup, chopped)
• Spinach (4 cups, fresh)

Instructions

1. Preheat the oven to 375°F.
2. Heat the olive oil in a large oven-safe skillet over medium heat.
3. Add the spinach and cook until wilted, about 2-3 minutes.
4. In a bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
5. Pour the egg mixture into the skillet with the spinach.
6. Sprinkle the sun-dried tomatoes evenly over the top.
7. Cook on the stovetop for 3-4 minutes, until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set and slightly golden on top.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.