Tomato Onion Breakfast Frittata

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Crack the eggs into a medium bowl. Add the salt and black pepper, then whisk until the eggs are fully combined and slightly frothy.

3. 3

   Heat the olive oil in an oven-safe skillet over medium heat.

4. 4

   Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly translucent.

5. 5

   Add the diced tomatoes and cook for 2–3 minutes, allowing some of the excess moisture to evaporate.

6. 6

   Stir in the baby spinach and cook for 1 minute, just until wilted.

7. 7

   Pour the whisked eggs evenly over the vegetables in the skillet. Gently tilt the pan if needed to distribute the eggs.

8. 8

   Sprinkle the shredded part-skim mozzarella evenly over the top.

9. 9

   Cook on the stovetop for 2–3 minutes, until the edges begin to set.