Fresh Herb Cheese Frittata

Add greens, herbs, and cheese
to eggs to make a fresh frittata
that looks as good as it tastes.
Manchego cheese has a firm and
compact texture and a buttery taste.

Ingredients
2 cups fresh baby spinach
1/2 cup basil leaves
1/2 cup parsley leaves
1/4 cup chives, roughly chopped
1 1/2 tablespoons fresh tarragon
2 garlic cloves, roughly chopped
1/2 teaspoon kosher salt
2 tablespoons reduced-fat milk
2 tablespoons plus 1 teaspoon olive oil
6 large eggs
1/2 cup grated Manchego
1/4 teaspoon freshly ground black pepper

Directions:
Preheat the broiler and position
an oven rack 4 inches from the heat.
In a food processor, combine the spinach,
herbs, garlic and salt. Add the milk
and 2 tablespoons of the oil.
Pulse until the mixture forms a paste.
In a bowl, whisk together the eggs.
Whisk in spinach mixture, 1/4 cup of
the Manchego and the black pepper.
Heat remaining oil in a 10-inch
ovenproof skillet over medium-low heat.
Pour in egg mixture and cook, without stirring,
until the frittata sets around the edges,
about 5 minutes.
Sprinkle with remaining Manchego.
Transfer the pan to the oven and broil
1 to 2 minutes until golden
and firm to the touch. Slice and serve.