Spinach & Sun Dried Tomato Frittatas

Ingredients

• drizzle of olive oil
• ¼ cup chopped scallions
• 1 small clove garlic
• 2 cups chopped spinach
• 6 large eggs
• ¼ cup almond milk
• ⅓ cup chopped sun dried tomatoes
• ¼ cup chopped herbs: (ie. basil, parsley, tarragon...)
• pinch of red pepper flakes
• salt and pepper

Instructions

1. Preheat oven to 350°F. If you're using cast iron skillets, preheat those in the oven as well. (Otherwise grease little ramekins or 6 cups of a muffin tin and set aside).
2. Heat olive oil in a medium skillet over medium heat. Add scallions, garlic, spinach, and a pinch of salt and pepper. Cook until spinach is just wilted, set aside.
3. In a medium bowl, whisk the eggs and milk. Add the cooked spinach and sun dried tomatoes. Pour mixture into prepared skillets and bake for 10-12 minutes or until the eggs are just set. (Adjust baking time for a larger frittata).
4. Remove from the oven, sprinkle on fresh herbs and freshly cracked black pepper. Let cool slightly and serve.