A delightful and easy-to-make frittata featuring spinach, sun-dried tomatoes, and a blend of cheeses, perfect for any meal.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect texture.
In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
Stir occasionally to prevent the onion from burning.
Add minced garlic to the skillet and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the spinach to the skillet and cook until just wilted.
Fresh spinach wilts quickly; stir gently to ensure even cooking.
In a mixing bowl, whisk together the eggs, milk, and Parmesan cheese. Season with salt and pepper.
Whisking incorporates air, making the frittata light and fluffy.
Pour the egg mixture over the spinach mixture in the skillet. Sprinkle sun-dried tomatoes and goat cheese on top.
Distribute the toppings evenly for consistent flavor in every bite.
Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set and golden.
Check the center with a knife to ensure it's fully cooked.
Remove the skillet from the oven and let the frittata cool for a few minutes before slicing.
Cooling allows the frittata to set, making it easier to slice.
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