Goat Cheese and Spinach Frittata

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Instructions

• Heat olive oil in an oven-safe skillet (like cast-iron) over medium heat. Add red pepper and saute 2-3 minutes. Add green onions and spinach. Saute until spinach wilts. Remove vegetables from pan and set aside.
• In a medium bowl lightly beat together eggs, milk, salt, pepper, and seasoning.
• Pre-heat broiler.
• Return skillet to the stove-top with heat reduced to medium-low. I don't add any oil at this point, but my cast iron pan is very well seasoned. You may want to add a little oil or spray with cooking spray depending on your pan.
• Pour in eggs. Allow eggs to cook and start to just set on the bottom of the pan. Once the bottom has firmed up slightly, add the spinach mixture, spreading evenly over the eggs. Dot the top of the frittata with goat cheese. Continue to cook on stove-top until the top starts to set. You can even cover the skillet with a lid so that the eggs will begin to firm up. It will begin to puff slightly but you will still see a bit of liquid on the top. (which is okay, this will cook under the broiler in the next step.) Total time on the stove-top, on medium-low heat is 8-10 minutes.
• Once the eggs are mostly set, but still liquid on top, place the skillet directly under the broiler. Watch carefully, you want the top to brown slightly and cheese to bubble a bit, this will only take a couple of minutes. Serve hot or room temperature.

Notes

You need some sort of non-stick pan that can go into the oven to make this work. I like my cast-iron skillet.To prevent sticking, let the frittata cool for a while before you try to remove it from the pan. As your frittata cools, it will pull off the sides of the skillet and make removal easier. For this size frittata -- serves about 6 - I like a 12" skillet.