Ingredients:
8 eggs
1/4 cup milk
salt and pepper to taste
1 cup halved grape tomatoes
2 tbsp butter
2 cups chopped spinach
8-10 tablespoons ricotta cheese
Instructions:
1. In a bowl whisk together the eggs, milk, salt and pepper. Stir in 3/4 cup of the tomatoes.
2. In a 10 inch cast iron skillet melt butter over medium low heat. Add the spinach and stir just until wilted. Pour in the egg mixture and gently stir every 15-30 seconds until egg is almost cooked but still a bit runny on top, about 3 minutes. 3. Top frittata with the remaining tomatoes and tablespoons of ricotta.
Bring the pan into the oven on broil, just until egg is cooked, about 2 minutes. Enjoy!