Method:

Prepare the Spinach:

If you're using fresh spinach, wash and chop it into bite-sized pieces. If using frozen spinach, ensure it's fully thawed and drained.

Sauté the Vegetables:

In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and sauté for an additional minute, being careful not to burn it.

Add the Spinach:

Add the chopped spinach to the skillet and cook until wilted (if fresh) or heated through (if frozen), about 2-3 minutes. Season with a pinch of salt and pepper.

Mix the Eggs:

In a large mixing bowl, whisk together the eggs, milk, and grated cheese. Add a bit more salt and pepper to taste.

Combine:

Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to distribute the spinach and onion evenly.

Cook on the Stovetop:

Reduce the heat to low and let the frittata cook for about 10-12 minutes. You’ll notice the edges start to set, while the center may still be slightly runny.

Finish in the Oven (Optional):

If you prefer a firmer texture, you can place the skillet under the broiler for 2-3 minutes until the top is set and lightly browned. Make sure your skillet is oven-safe before doing this!

Cool and Serve:

Once cooked, remove from the heat and let it sit for about 5 minutes. This will make slicing easier. Cut into wedges and serve warm or at room temperature.

Variations:

Add Meats: Incorporate diced cooked ham, bacon, or sausage for extra protein.

Different Vegetables: Feel free to use zucchini, asparagus, or any vegetables you have on hand.

Herb Boost: Add fresh herbs like basil or parsley for added flavor.