Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 2 shallots minced
- 3 cloves garlic minced
- 8 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 ounces baby spinach chopped
- 1/4 cup cherry tomatoes halved
- Crumbled goat cheese or feta cheese for garnish
Instructions
- Preheat oven to 400°F. Place a 10-inch oven-safe skillet on the stove over medium heat and add olive oil.
- Add shallots and cook until softened, then add garlic. Cook garlic until lightly golden.
- In a large bowl, whisk together eggs, milk, Parmesan cheese, salt, and black pepper. Add cooked shallots and garlic.
- Gradually mix in chopped spinach. Pour the frittata mixture back into the skillet, then sprinkle with tomatoes.
- Bake in the preheated oven for about 25 minutes or until the frittata is thoroughly cooked. It will be set in the center with no liquid.
- Allow frittata to sit for 5-10 minutes. Garnish with feta cheese or goat cheese crumbles when serving.
