My new favorite frittata

I've made many a frittata but this is my new fav...such an easy and delicious way to make eggs for a crowd.

Spinach and Goat Cheese Frittata

1. 2 tablespoons extra-virgin olive oil
2. 6 thin slices of pancetta (3 ounces) – or cubed (available at T-Joe’s)
3. 1 leek, halved lengthwise and cut crosswise into 1/2-inch pieces
4. 1 cup baby spinach – I used a bit more
5. 1 cup sun-dried tomatoes roughly chopped
6. 8 large eggs, beaten w/ splash of milk
7. Salt and freshly ground pepper
8. 3 ounces fresh goat cheese (approx. 1/2 cup)

Preheat the broiler. Heat the olive oil in an ovenproof 12-inch nonstick skillet. Add the pancetta and brown over moderately high heat, about 3 minutes. If you’re using slices, transfer the pancetta to a plate and let cool, then crumble it and add back to skillet.

Add the leek to the skillet and cook over moderately low heat, stirring, until softened and lightly browned, about 2 minutes. Add the spinach and tomatoes and sauté until spinach is nearly wilted, about 1 minute.

Season the eggs with salt and pepper and whisk in splash of milk and the goat cheese. Pour egg-mixture over the veggies in the skillet and use spatula to combine all ingredients. Bake on medium to low heat for about 15 minutes ( *While cooking run spatula around the edges of the pan to assure frittata isn’t sticking), until the frittata is nearly set. Place on middle rack under broiler just for a few minutes to complete cooking process and brown the top.

Slide the spinach and goat cheese frittata onto a cutting board or serving tray, cut it into wedges and serve at once. Serves about 4.