Spinach & Tomato Frittata

1. 1

   Place oven rack in upper third of oven, about 10 inches away from heat; preheat broiler.

2. 2

   Whisk together eggs, milk, salt, and 1/8 teaspoon pepper. Set aside.

3. 3

   Heat oil in a 10-inch ovenproof nonstick skillet (such as cast iron) over medium heat. Add onion and cook, stirring often, 3 or until tender. Stir in spinach; cover and cook, tossing occasionally with tongs, 2 minutes or until wilted.

4. 4

   Pour egg mixture over spinach mixture. Fold gently with a rubber spatula to combine. Sprinkle top with tomatoes. Cook over medium heat for 4 minutes or until edges begin to set and bottom is cooked. Place in oven.

5. 5

   Broil 3 minutes until frittata is golden brown and center is set. Remove from oven; sprinkle with mozzarella cheese and remaining 1/8 teaspoon pepper. Broil 1 minute or until cheese melts.

6. 6

   Cut into 6 (3 1/2-inch) wedges (remember handle will be hot when serving). Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.