Spinach Frittata With Tomatoes And Goat Cheese
- 2 tablespoons olive oil
- 3 roma tomatoes, sliced thick and lightly salted
- 2 cloves garlic, minced
- 8 eggs
- 1/2 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 5 ounces goat cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- ground black pepper to taste
- Adjust oven rack to middle position and heat oven to 400 degrees F (200 degrees C). Heat oil in a 10-inch oven-safe skillet. Add tomatoes; fry, turning once until golden brown, about 4 minutes total. Add garlic during the last minute.
- Meanwhile, whisk eggs, spinach, cheeses, oregano, 1/4 teaspoon of salt and pepper to taste; pour over tomatoes.
- Transfer pan to oven and bake until just set, 12 to 15 minutes. Remove from oven and let stand a few minutes. Loosen frittata around pan perimeter. Invert onto a plate, then invert onto another plate. Cut into wedges and serve.
olive oil, roma tomatoes, garlic, eggs, goat cheese, parmesan cheese, oregano, salt, ground black pepper
Taken from www.epicurious.com/recipes/member/views/spinach-frittata-with-tomatoes-and-goat-cheese-50179983 (may not work)