Ruscona - Shine

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together eggs and milk until well combined. Season with salt and pepper.

Heat olive oil in a 10-inch oven-proof skillet over medium heat. Sauté the onions until they become translucent.

Add the chopped spinach and diced tomatoes to the skillet, cooking until the spinach wilts.

Pour the egg mixture over the vegetables in the skillet. Cook for about 2-3 minutes until the edges start to set.

Sprinkle shredded cheese on top of the egg mixture.

Transfer the skillet to the preheated oven. Bake for 8-10 minutes, or until the frittata is fully set and cheese is melted and slightly golden.

Remove from oven, let it cool slightly, and then slice and serve.