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)
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.
Pour beaten eggs over mixture, ensuring eggs cover all vegetables. Cook for 2 minutes without stirring until eggs are set around the edges.
Sprinkle the top with crumbled cheese and place the pan in the oven. Bake 10-12 minutes until eggs are set.
Cut into wedges and serve.