Spinach Frittata

Instructions

1. 1

   Preheat your Oven to 375°F. Position a rack in the center of the Oven.

2. 2

   In a large Mixing Bowl, whisk together the Eggs, Milk, half the Parmesan Cheese, Kosher Salt, Black Pepper, and Red Pepper Flakes (if using) until the mixture is smooth and slightly frothy, about 1 minute. Set aside.

3. 3

   Heat the Olive Oil in a 10-inch oven-safe Skillet (cast iron or nonstick) over medium heat. Add the diced Yellow Onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

4. 4

   Add the minced Garlic and cook for 30 seconds until fragrant. Add the Baby Spinach in two or three handfuls, stirring between each addition, until fully wilted, about 2–3 minutes. If there's any excess liquid in the pan, tilt and carefully blot it away with a paper towel — this prevents a watery frittata.

5. 5

   Spread the Baby Spinach mixture evenly across the bottom of the Skillet. Pour the Eggs mixture over the top, gently tilting the pan to distribute it evenly. Scatter the Mozzarella and remaining Parmesan Cheese over the surface. Do not stir.

6. 6

   Cook on the Stovetop over medium-low heat for 3–4 minutes, until the edges are just beginning to set but the center is still jiggly.

7. 7

   Transfer the Skillet to the preheated Oven and bake for 10–13 minutes, until the center is fully set (not jiggly when gently shaken) and the top is lightly golden. A toothpick inserted in the center should come out clean.

8. 8

   Remove from the Oven and let the frittata rest in the pan for 5 minutes — it will continue to set slightly as it cools. Run a Spatula around the edges and slide or slice directly from the pan. Serve warm or at room temperature.