6 medium eggs
4 tbsp milk
1 medium Roma tomato; seeded and diced
1 small onion; diced
6 oz fresh spinach leaves; 4 oz frozen
1 tbsp black olives; chopped
2 oz feta cheese with tomatoes and basil; Odessa or Athena
extra virgin olive oil; for cooking
kosher salt; to taste
ground black pepper, to taste

Toppings:
feta cheese with tomatoes and basil
black olives; sliced

1. Preheat oven to 350F.

2. In a skillet, saute onions and tomatoes in oil until onions are translucent.

3. Remove tomatoes and onions to a small bowl. Add spinach to skillet. Wilt spinach down and when done place spinach in a kitchen towel and squeeze to remove excess water.

4. Place a clean oven safe skillet on burner to heat.

5. In a mixing bowl add eggs, milk, salt and pepper and whisk together.

6. Add spinach, onion/tomato mixture, feta cheese and black olives and mix well.

7. Oil skillet, pour in mixture and fry to get a nice base, approx 3 to 5 minutes. Place in oven to finish cooking for approx 8 minutes.

When done, let cool slightly, loosen all sides and slide frittata onto a serving dish, slice into portions and top with more feta cheese and black olives.