Breakfast Frittata with Pancetta, Mushrooms, Spinach, Sun Dried Tomatoes, and Goat Cheese

(serves 4-6 people)

6-7 large eggs, preferably organic-free range
about 2 tbsp milk
about 1/4 lb (4 ounces) pancetta, cut into small chunks
1 large handful baby spinach leaves
6-8 crimini mushrooms, sliced
about 1/4 C sun dried tomatoes, thinly sliced
about 2oz goat cheese, crumbled
about 1/2 a small bunch of chives, minced
salt and pepper

Preheat oven to 325F.

Add the pancetta to a cold saute pan (that you intend to cook the frittata in) and turn on heat to medium; render out fat from pancetta as it slowly cooks and crisps up, about 7-10 minutes.

Remove pancetta from pan, reserving some of the rendered out fat, and place pancetta on a paper towel to drain and cool. Add the mushrooms to the pan and saute mushrooms over medium heat until soft and slightly browned, about 8-10 minutes.

Add the spinach to the mushroom mixture and cook for about 2 minutes or until the spinach begins to wilt. Set pan aside.

Meanwhile, in a large bowl, whisk together the eggs, milk, and salt and pepper. Add the mushroom and spinach mix, sun dried tomatoes, pancetta, goat cheese, and chives to the eggs and whisk together to combine throughly.

In the same saute pan you used for the pancetta/mushroom/spinach, pour the egg mixture into pan and set over medium heat on the stove, just until the sides of the egg start to set. Turn off stove and place frittata, uncovered, in the preheated oven for 15-20 minutes, or until the middle of the frittata is set (no runny eggs and firmly jiggles when you shake the pan).

Allow to rest for about 1 minute before sliding onto a plate. Cut frittata in wedges and serve.