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1
Preheat oven to 400u00b0F.
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2
Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes.
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3
Drain water and set aside.
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4
In a mixing bowl, whisk together eggs, milk, and Parmesan cheese.
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5
Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
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6
Saute onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat.
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7
Add garlic and saute a minute further. Add cooked spinach and mix in with onions and garlic.
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8
Spread out spinach mixture evenly on bottom of skillet.
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9
Pour egg mixture over spinach mixture.
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10
Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
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11
Sprinkle bits of goat cheese over the top of the frittata mixture.
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12
When the mixture is about half set, put the whole pan in the oven.
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13
Bake for 13-15 minutes, until frittata is puffy and golden.
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14
Remove from oven with oven mitts and let cool for several minutes.
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15
Although the pan may be out of the oven for a few minutes, the handle is still very hot.
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16
To keep from accidentally picking it up by the handle while hot, take a piece of ice and melt it against the pan's handle to cool it down.
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17
Cut into quarters to serve.
