Directions

1. In a nonstick frying pan, over medium-high on stove, heat olive oil. Add spinach and season with salt and pepper. Cook 2 min. or until spinach wilts. Place cooked spinach in refrigerator to rapidly cool.

2. In a bowl, combine eggs, milk, cheese, spinach, oven-dried tomatoes, and garlic. Season mixture with salt and pepper to taste.

3. Pour frittata into greased enamel baking pan. Bake at 375°F for 18-20 min. or until center comes out clean with a toothpick.

Oven-Dried Tomatoes

1. Remove seeds from halved tomatoes.
2. In a bowl, combine sugar, salt, and Herbs de Provence. Season tomato halves with mixture.

3. Arrange tomatoes pulp side up ½ inches apart in the Air Fry Basket. Place on cooking rack in position.

4. Set to dehydrate at 120°F for 7-8 hrs.