Spinach, Artichoke and Sun-Dried Tomato Family-Sized Frittata

3 Tbsp canola oil (45 mL)

1 medium onion, diced (1)

2 cloves garlic, minced (2)

5 cups fresh baby spinach (1.25 L)

12 large eggs (12)

1 cup 2 % milk (250 mL)

1/4 tsp salt (1 mL)

1/2 tsp pepper (2 mL)

1 (14 oz) can artichoke hearts, drained and chopped (392 mL)

1/2 cup thinly sliced oil packed sun-dried tomatoes (125 mL)
1. Preheat oven to 350°F (175°C).
2. Heat the cast iron pan over medium-high heat and add canola oil. Add onion and sauté until soft, about 5 minutes. Add garlic and sauté for an additional minute. Add spinach and sauté, until just wilted. Turn off heat and evenly spread mixture out in the pan.
3. In a large bowl, whisk together eggs, milk, salt and pepper. Add artichoke hearts and tomatoes and stir until just combined. Pour mixture to pan.
4. Transfer to oven and bake for 30 to 35 minutes, until eggs are just cooked through.