This Spinach and Sun-Dried Tomato Frittata is a delightful and nutritious dish, perfect for breakfast or brunch.
Preheat your oven to the broil setting.
Ensure the oven rack is positioned in the middle to prevent over-browning.
Heat olive oil in an oven-proof skillet over medium heat.
Use a skillet with a non-stick surface for easier cleanup.
Add the spinach to the skillet and sauté until wilted.
Stir frequently to cook the spinach evenly.
Stir in the sun-dried tomatoes and parsley, and season with salt and pepper.
Adjust the seasoning to your taste preference.
Whisk the eggs in a mixing bowl until well combined.
Whisking the eggs thoroughly incorporates air, making the frittata fluffier.
Pour the eggs over the vegetables in the skillet and stir gently to combine.
Ensure the eggs are evenly distributed over the vegetables.
Cook on low heat, gently stirring occasionally, until the bottom is set but the top is still slightly runny.
Avoid overcooking to maintain a tender texture.
Transfer the skillet to the oven and broil for 3-5 minutes until the top is golden and fully set.
Keep an eye on the frittata to prevent burning.
Remove from the oven and let cool slightly before serving.
Garnish with additional parsley for a fresh touch.
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