I made my husband this spinach frittata for his Father's Day breakfast. He LOVED it! Once all the ingredients are prepared, it is pretty simple to put together. I served mine with some homemade hashed browns. I make my frittata in the oven instead of frying it. I'm not the best "flipper" when it comes to large sized pancakes, omelets, hashed browns, etc... Notice I tried not to focus on my ugly hashed browns behind the frittata. They tasted good, but were not very photogenic. Anyways, baking the frittata in the oven makes it much easier to cut up and serve prettier, when you're not a pro-flipper. I love the combination of flavors in this recipe! We are big spinach fans, and I also added some more delicious ingredients that go well with the egg and spinach. You can also add some meat (sausage, ham) to this recipe and it would probably taste even more delicious! Happy Father's Day to all! Enjoy!
4 large eggs
1-1/2 cups milk
1 10-oz pkg. frozen spinach, thawed and drained well*
1/4 cup sun-dried tomatoes, chopped
1/4 cup feta cheese, crumbled
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400 F. Spray an 8 x 8-inch square baking dish with nonstick spray, and set aside. In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper together until smooth and combined. Add remaining ingredients and stir until evenly distributed. Pour egg mixture into prepared baking dish, and bake for 17 to 22 minutes, or until eggs are set (not jiggly in the middle).
*Note: After you thaw/defrost your spinach per the package ingredients, let it cool a little, then squeeze the spinach leaves through some paper towels, or a clean dish towel to thoroughly remove the excess liquid. Otherwise, your eggs will be more runny with the extra liquid. :(