Spinach Fritata

This recipe serves as a great and easy alternative to omelettes for a weekend brunch - I make this whenever we want something different without putting in too much effort.

serves 2

INGREDIENTS:

• 4 eggs
• 1/4 cup milk (any kind)
• clove of garlic, minced
• olive oil
• 2-4 cups fresh spinach
• 1/4 cup (or so) scallions, chopped (reserve some for garnish)
• pinch of paprika or other spices you like (totally optional)
• chopped sun dried tomatoes (optional)
• pinch of red pepper flakes (optional)
• grated parmesan or pecorino cheese (optional - I did not use it)
• salt & pepper

Process:

• Preheat oven to 450 degrees. (preheat a cast iron skillet in it if you like -15 mins in smaller oven. You could always use any other baking dish)
• Crack eggs into a medium bowl and whisk them together with milk, salt, pepper, minced garlic, and any spices you want to add. Set aside.
• In a medium skillet saute spinach and scallions in a bit of olive oil until spinach is mostly wilted. Add a pinch of salt. 
• Place the cooked spinach into the egg bowl with the sun dried tomatoes and gently mix.
• 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. 
• I used a  5″ mini skillet, so I cooked mine for about 15 mins in smaller oven. 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.
• Remove from oven and let cool. Slice and serve.

Recipe Source: Love and Lemons