1. **Prepare the Ingredients:**
– If using fresh spinach, sauté it in a pan with a little olive oil until wilted, then set aside. If using frozen spinach, make sure it’s thoroughly thawed and drained of excess water.
– In a large mixing bowl, beat the eggs with salt, pepper, and chopped fresh herbs.
2. **Cook the Frittata Base:**
– In a large, oven-safe skillet, heat 1 tablespoon of olive oil or butter over medium heat.
– Add the chopped onion and cook until soft and translucent.
– Pour in half of the beaten eggs and cook gently until the edges start to set, but the center is still soft.
3. **Layer the Frittata:**
– Spread the sautéed spinach evenly over the semi-cooked eggs in the skillet.
– Sprinkle the ricotta or feta cheese over the spinach layer.
– Arrange the tomato slices on top of the cheese, then sprinkle with the shredded mozzarella or cheddar.
– Pour the remaining beaten eggs over the top, ensuring the fillings are mostly covered.
4. **Finish Cooking:**
– Continue cooking on the stove for another 5-7 minutes until the edges are set.
– Preheat your oven’s broiler. Transfer the skillet to the oven and broil for 3-5 minutes, or until the top is golden brown and the eggs are fully set.
5. **Serve:**
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