Directions

1. Preheat the oven to 350°F (175°C).

2. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and cook until fragrant, about 30 seconds.

4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat.

5. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

6. Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to combine.

7. Sprinkle the crumbled feta cheese and halved cherry tomatoes (if using) evenly over the top of the frittata.

8. Transfer the skillet to the preheated oven and bake until the frittata is set and lightly golden, about 20-25 minutes.

9. Remove from the oven and let cool for a few minutes before slicing into wedges. Serve warm or at room temperature.