Tomato and Spinach Frittata

Ingredients
3 Roma Tomatoes
1 Cup of Fresh Spinach
A Dozen Eggs
2 Tbsp of Olive Oil

Directions
Heat the oven to 350 degrees.  Grab a skillet, large bowl, cutting board, knife, whisk, and your ingredients.  Place the skillet on the stove and begin heating at a medium high heat then add the oil.  Using the cutting board slice the tomatoes into small pieces and place in the large bowl.  Roughly chop the spinach and add it to the bowl.  Crack the 12 eggs into the bowl and then whisk the ingredients together.  Make sure that your skillet is good and hot and then pour the egg mixture into it.  The purpose of this step is to make sure that the bottom and sides get a little crisp so that it will slide out of the pan easily.  I usually keep it on the stove about 5 minutes.  Transfer the pan to the oven and leave in about 30 minutes.  I periodically check it and when the top of the mixture no longer wiggles, I pull it out. Slice into 8 slices and serve.  I like to serve this with some fresh sliced fruit, a fruit salad, or a crisp veggie salad.