Sun Dried Tomato Frittata

Step 1

Preheat oven to 350f and set the rack to the center level.

Step 2

Heat a frying pan to medium heat with 2 tablespoons of extra virgin olive oil. Add the baby spinach and a 1/4 cup of water and cover. Once the spinach has wilted remove the lid and season with salt and pepper.

Step 3

Place the spinach into a mesh strainer and press to remove the excess water. Once all the excess liquid is gone, move the spinach to a cutting board. Chop it and set aside.

Step 4

Heat a 10-inch cast iron skillet to medium heat then add the remaining olive oil along with the potatoes Saute for 10 minutes then add the onion and continue to cook until the potatoes are almost tender (about 3-5 more minutes). Season with salt and pepper to taste.

Step 5

In a mixing bowl, beat together the eggs, milk, Pecorino, sun dried tomatoes, and spinach.

Step 6

Pour the egg mixture into the pan with the potatoes then turn off the heat. Sprinkle the cubes of mozzarella evenly on top. Place the pan into the oven and cook until the eggs set (about 20-22 minutes).

Step 7

Once the frittata is finished baking and has settled for a few minutes, cut into slices and serve. Enjoy!