Spinach & Tomato Frittata - cooking recipe

Ingredients

6 large eggs
1/4 cup skim milk (1%)
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper, divided
1 teaspoon olive oil
1/2 small red onion, halved and thinly sliced
1 (140 g) container spinach leaves
12 (205 g) cherry tomatoes, halved
1/4 cup shredded part-skim mozzarella cheese

Preparation

Place oven rack in upper third of oven, about 10 inches away from heat; preheat broiler.
Whisk together eggs, milk, salt, and 1/8 teaspoon pepper. Set aside.
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.
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.
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.
Cut into 6 (3 1/2-inch) wedges (remember handle will be hot when serving). Serve immediately.