-Eggs -Milk --Salt -Pepper -Cooking Oil
-Yellow Onion -Fresh Spinach -Grape Tomatoes -Feta
Preheat the oven to 350ºF. In a large bowl, whisk together eggs, milk, salt, and pepper. Set the eggs aside.
Sauté onions in a 10-inch oven-safe skillet over medium heat. Because the frittata cooks quickly, you can leave some vegetables fresh instead of sautéing, if desired.
When using fresh spinach, it’s best to roughly chop it into smaller, bite-sized pieces to avoid large, stringy pieces of spinach in your frittata. Slice grape tomatoes.
Add the chopped spinach and tomatoes to the skillet with the onions and stir briefly to combine.
Before the spinach has a chance to cook or wilt, pour in the egg mixture. It’s okay if the eggs don’t fully cover the vegetables. Top with the crumbled feta or cheese of choice.
Continue to cook the frittata over medium heat just until the eggs begin setting around the edges (this only takes a few minutes).
Transfer the frittata to the oven and bake for about 15 minutes, or just until the center is set. Avoid overcooking the frittata.
Remove the frittata from the oven and let rest for five minutes before slicing into six pieces and serving!