Spinach & Tomato Frittata

Ingredients

• 6 large eggs
• 1/4 cup skim (1%) milk
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper, divided
• 1 teaspoon olive oil
• 1/2 small red onion, halved and thinly sliced
• 1 (5-ounce) container spinach leaves
• 12 cherry tomatoes cherry tomatoes, halved
• 1/4 cup shredded part-skim mozzarella cheese

Directions
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.