Frittata with Spinach, Feta and Sun-Dried Tomatoes

Step 1

Preheat the oven to 375 degrees. In a large mixing bowl, whisk the eggs thoroughly. Combine the cornstarch in milk to dissolve, then incorporate it into the eggs. Once well combined, add the feta, spinach and sun-dried tomatoes and season with salt and pepper.

Step 2

Generously coat a 12-inch cast iron pan with non-stick spray. Pour the egg mixture into the pan and bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Be cautious not to open the oven before 15 minutes to ensure the frittata rises properly. Once cooked, serve warm or at room temperature.