Sun-Dried Tomato Goat Cheese Frittata

This recipe said it makes 6 servings, but I would say 4. This would be really good made into little muffin tins too.

8 eggs (I used half egg whites)
1/4 c. whole milk
1 t. salt
1/8 t. pepper
2 T. fresh basil, chopped (or 2 t. dried)
2 T. fresh parsley, chopped (or 2 t. dried)
1/4 t. crushed red pepper
1 t. dried oregano
2 T. olive oil
1/4 c. onion, chopped
1 c. red bell pepper, chopped
2 oz. sundried tomatoes, thinly sliced
1 c. fresh spinach
2 garlic cloves, minced
2 oz. crumbled goat cheese

Preheat oven to 400 degrees.

Whisk together eggs, milk, salt, and pepper. Stir in the basil, parsley, crushed red pepper flakes, and oregano.

In large cast iron skillet, heat olive oil. Saute onion for 2 minutes then add garlic and red pepper and saute until soft. Add sundried tomatoes and spinach and stir until spinach is wilted.

Slowly pour the egg mixture over the vegetables, and move the eggs around until vegetables are covered. Sprinkle goat cheese evenly over frittata. Cook for 2 more minutes until the eggs just begin to set at the edges.

Transfer pan to oven and bake for 10-12 minutes, until the eggs are set and don't run when frittata is cut into.

Garnish with additional parsley and basil (and of course I garnished with more goat cheese).