Start off by assembling all your ingredients. Halve the cherry tomatoes and slice the red onion thinly. If you’re using them, mince the garlic. It’s good practice to have everything prepped before you cook.

Preheat your oven to about 180°C (350°F). This way, when the frittata is ready to go in, the heat will help it rise and set beautifully.

In a large, oven-proof skillet, heat the olive oil over medium flame. Sauté the red onion until it becomes soft and translucent. This should take around 3-5 minutes. Then, add in the garlic (if using) and cook for another minute until fragrant. Next, toss in the cherry tomatoes and spinach. Stir them around for a few minutes until the spinach wilts.

In a bowl, crack the eggs and whisk them well. Add smoked paprika if you choose to use it. Season with salt and pepper to taste, as this will enhance all the vibrant flavors in your frittata.

Pour the beaten eggs over the sautéed vegetables in the skillet. Make sure the mixture is evenly distributed. Allow it to cook on the stovetop for a couple of minutes, just until the edges start to set.

Now, it’s time for the oven. Transfer your skillet into the preheated oven. Let it bake for about 15-20 minutes, or until the frittata is golden and firm. A toothpick inserted in the center should come out clean.

Once it’s done, carefully remove it from the oven and let it cool for a few minutes. Slice it into wedges, and serve it warm or at room temperature. Trust me, your taste buds will thank you!