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Spinach Frittata

1 lb. spinach leaves, cleaned, chopped (Rainbow Farms)

1 Tbsp. olive oil (The Olive Tap)

1 medium onion, chopped (Don Anna Farms)

1 large clove garlic, minced (Country Gristmill)

9 large eggs (Hamper Homestead, New Creation, Snake Hill Farms)

2 Tbsp. milk (Country Gristmill)

1/3 cup grated cheese (Kokoberrago – ask for one similar to Parmesan)

Sun-dried tomatoes, about 2 Tbsp. chopped

Sea Salt and fresh ground pepper to taste

3 oz. goat cheese (Mackenzie Creamery)


Preheat oven to 400°F.

Cook spinach in 1/4 cup of water in a covered saucepan until just wilted. Drain water and set aside.

In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent,

about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.

Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven and let cool for several minutes.

Cut into quarters to serve. Serves four.