Baked Frittata

By erinp

Ingredients

• 12 eggs
• 1 1/2 - 2 cups whole milk
• 1 lb spinach, stems removed (or use organic frozen chopped spinach, defrosted)
• 1 clove garlic, minced
• 1 cup cherry tomatoes, halved
• a large handful of grated cheese (cheddar, gruyere, mozarella, etc)
• handful of chopped parseley and dill
• 1 teaspoon salt
• pepper

Details

Adapted from confessionsoftart.blogspot.com

Preparation

Step 1

Turn the oven to 400F. Butter a 9"x13" pan.

If using fresh spinach: melt a tablespoon of butter in a skillet, chop the spinach and sautee it with garlic for several minutes until wilted and soft. Squeeze out excess liquid. If using frozen: defrost and squeeze out excess liquid, then mix in the garlic.

Spread spinach in the bottom of the 9x13 pan. Halve the cherry tomatoes and scatter them on top of the spinach. Scatter the parseley and dill on top as well.

Break 12 eggs into a large bowl and whisk with the milk, the salt and the pepper until fully combined.

Pour over the vegetables. Some will float - that's ok - in fact, it's good. Grab a large handful of grated cheddar (or other cheese of your preference) and scatter on top of the eggs.

Set into the oven and bake until golden and completely set in the middle, about 60-70 minutes