Spinach Frittata

Whisk together the eggs, milk, Parmesan cheese, salt, and pepper in a mixing bowl. Set aside.

Heat olive oil in an ovenproof, stick-free skillet on medium heat. Add the onion and saute until translucent, about 4 to 5 minutes.

Add the garlic and the sun-dried tomatoes (if using), and cook a minute more.

Add the spinach a handful at a time, using tongs to mix with the onion. As the spinach wilts, add more to the pan.

Once the spinach has wilted, spread the mixture out evenly on the bottom of the pan. Pour the egg mixture over the spinach and onion.

Use a spatula to lift up the spinach mixture along the sides of the pan to let the egg mixture flow underneath.

Sprinkle bits of goat cheese over the top of the frittata mixture.