Step 1

Preheat the oven to 450 degrees.

Step 2

Crack the eggs into a medium bowl and whisk them together with the milk, salt, pepper, minced garlic, and any spices you want to add. Set aside.

Step 3

In a medium skillet, sauté the spinach and scallions in a bit of olive oil until the spinach is mostly wilted. Add a pinch of salt.*

Step 4

Place the cooked spinach into the egg bowl with the sun dried tomatoes, if using, and gently mix.

Step 5

Pour the whole mixture into your cast iron skillet (add some cheese on top if you want to) and bake in the oven until it puffs up and becomes golden brown. My skillet was a 5″ mini skillet, so I cooked mine for about 20 minutes. If you have a larger skillet and a bigger batch of eggs, you will need to cook it longer. Just watch it and poke at it a bit until your eggs are firm-ish and cooked.

Step 6

Remove from the oven and let cool. Slice and serve.