A hearty Italian breakfast frittata packed with fresh spinach, sun-dried tomatoes, and a hint of garlic, perfect for a weekend brunch or a nutritious start to your day.
Preheat your oven to 375°F (190°C).
In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
In an oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped spinach and sun-dried tomatoes to the skillet, cooking until the spinach is wilted, about 2-3 minutes.
Pour the egg mixture over the vegetables in the skillet. Gently stir to combine and ensure even distribution of the ingredients. Sprinkle the grated Parmesan cheese evenly on top.
Cook on the stovetop for 3-4 minutes until the edges begin to set. Then transfer the skillet to the preheated oven.
Bake in the oven for 15-20 minutes, or until the frittata is firm and lightly golden on top.
Remove from the oven and let cool for a few minutes. Slice into wedges and serve warm, garnished with fresh basil if desired.
Tell us your preferences and we will create a personalized Savory Italian Frittata with Spinach and Sun-Dried Tomatoes for you