Spinach and Tomato Frittata

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large mixing bowl, whisk the 8 large eggs until well beaten.

3. 3

   Stir in the 1/4 cup of grated Parmesan cheese into the eggs, and season with salt and pepper to taste.

4. 4

   Heat 1 tablespoon of olive oil in a 10-inch ovenproof skillet over medium heat.

5. 5

   Add the 2 cups of fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.

6. 6

   Add the 1 cup of diced tomatoes to the skillet with the spinach and stir to combine.

7. 7

   Pour the egg mixture over the spinach and tomatoes in the skillet, making sure the ingredients are evenly distributed.

8. 8

   Cook without stirring for about 2-3 minutes until the eggs start to set at the edges.

9. 9

   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.

10. 10

    Remove from the oven, let it cool for a few minutes, then slice and serve.