Easy Spinach and Tomato Frittata

INGREDIENTS:

6 large eggs, lightly beaten

salt and pepper, to taste

1 to 2 cups fresh spinach, loosely measured in cup

1 medium tomato, diced small (I used an unpeeled Roma)

optionally add extra produce (i.e. onions, mushrooms, zucchini, leftover sweet potatoes, etc.) and/or sprinkle with a handful of shredded cheese

DIRECTIONS:

Preheat broiler to high with a rack placed in the middle of the oven. I prefer to broil in the middle of the oven because it’s safer and less likely the food burns before I notice it.
In a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste, and stir to combine; set aside.
To an oven-safe skillet such as an enameled cast iron skillet (spray with cooking spray if it’s not well-seasoned), add the spinach and heat over medium heat on the stove until spinach wilts slightly, about 30 seconds.
Evenly sprinkle the tomatoes and any optional produce or cheese, add the eggs, and cook over medium heat (covered if possible) without stirring for about 5 minutes, or until edges begin to set.
To encourage center to set, place skillet under the broiler for 3 to 5 minutes, or as necessary. Broiling time will vary based on type of skillet, how done the eggs got on the stove, how hot your broiler gets, exact positioning of oven rack, etc. Make sure to keep an extremely watchful eye on eggs so they don’t overcook or burn, remembering that when cooking in cast iron there’s carry-over cooking. Pull skillet before you think you need to so eggs don’t become overcooked as they cool in skillet before serving. Frittata is best served warm and fresh.