I'm a big proponent of frittatas. We love them on the weekend to use up random bits of produce.
But, they also make it super easy to feed a crowd for brunch, or a new favorite for me, cut into small bites and served as an appetizer. I always worry about having enough hearty foods on my spread and this is sure to satiate with the rich sun-dried tomatoes and herbs. Plus, I love how festive it is!
Sun-dried Tomato and Spinach Frittata
Servers 4 as a main | 6-8 with other dishes
1/4 tsp. fine sea salt
Red pepper flakes, to taste
1 Tbs. olive oil
1-2 cloves garlic, minced
1 medium shallot, minced
8-10 sun-dried tomatoes, chopped
5 sprigs fresh thyme
5 ounces spinach, chopped
Set oven to broil.
Whisk eggs in a medium bowl, season with salt + red pepper flakes, and set aside.
Heat a 10-inch, nonstick, ovenproof skillet to medium. Add olive oil and sauté shallots + garlic for several minutes until translucent and fragrant. Add sun-dried tomatoes and herbs, then wilt in spinach.
Next, add eggs and gently push around with a rubber spatula until just beginning to set, lifting the sides of the mixture as it sets to let the uncooked eggs run underneath.
Once the bottom of egg mixture has mostly set, but the top is still loose, place the skillet on the middle rack of your oven to finish cooking, about 2-3 minutes. Keep a watchful eye to make sure the frittata doesn't overcook.
Transfer to cutting board and slice into desired number of pieces.
Serve warm or room temperature.