|I picked up this big jar of sundried tomatoes at Costco|
5 ounces fresh baby spinach
2 tablespoons olive oil
Sea salt and black pepper, to taste
6 large eggs
3 Tablespoons cream or milk
1/4 cup finely grated Parmesan cheese (powdery style)
1/3 cup crumbled feta cheese, divided
1 to 2 Tablespoons sundried tomatoes packed in oil, chopped
Pinch red pepper flakes, optional
Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add spinach and saute just until wilted. Squeeze out excess moisture and chop coarsely. Set aside while preparing the frittata.
Grease an 8-inch Lodge cast iron or other nonstick ovenproof skillet with remaining tablespoon of olive oil. In a large bowl, whisk eggs and cream together. Stir in Parmesan cheese, half of the feta cheese and chopped spinach; season with salt and pepper, to taste. Heat greased skillet on stove top over medium-high heat until hot. Pour egg mixture into hot skillet and cook for 2 to 3 minutes (this hastens crust formation and keeps it from sticking to the pan). Top with remaining half of feta cheese, sundried tomatoes, and pinch of red pepper flakes. Bake for approximately 20 to 25 minutes or until puffed and light golden brown.