Sun-Dried Tomato Spinach Frittata

 

1 shallot, diced

1 cup California Sun Dry Julienne Cut sun-dried tomatoes

2 cups spinach, chopped

Fresh herbs such as dill, basil, oregano

1/2 tsp salt

1/4 tsp black pepper

6 large eggs, beaten

Goat cheese (optional)

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Preheat oven to 400°F. Drizzle olive oil in an oven-safe skillet and heat over medium heat. Add shallot and cook until soft, stirring frequently, about 2 minutes. Add sun-dried tomatoes and spinach and cook about 3 minutes. Add salt, pepper and fresh herbs.

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Pour beaten eggs over mixture, ensuring eggs cover all vegetables. Cook for 2 minutes without stirring until eggs are set around the edges.

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Sprinkle the top with crumbled cheese and place the pan in the oven. Bake 10-12 minutes until eggs are set.

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Cut into wedges and serve.

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