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.
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