By: Chef Ben Davis

Sun Dried Tomato, Goat’s Cheese and Spinach Fritatta


8 each eggs

½ cup julienned sun-dried tomato

½ cup crumbled goat’s cheese

Kosher salt to taste

Freshly ground black pepper to taste

2 cups baby spinach leaves

2 tbsp olive oil


1. Preheat the oven to 400o F.

2. Break the eggs into a bowl and beat lightly. Add most of the sun-dried tomatoes and goat’s cheese, reserving the rest, and then season the eggs lightly.

4. Heat the olive oil in an 8 to 10” nonstick frying pan, tilting to coat all sides with the oil. Add the egg mixture and lower the heat to medium. Cook for a few minutes, loosening the sides from time to time with a spatula until the eggs are just set.

5. Add the spinach then the remaining tomatoes and goat’s cheese. Cook for 1-3 minutes then remove, cut into wedges and serve.