Eggs : Spinach, Tomato and Parmesan Frittata

• 6 large eggs
  
• 1/4 cup milk
  
• 1 teaspoon fresh thyme
  
• 1 teaspoon salt
  
• 3 cups loosely packed chopped fresh spinach
  
• 4 tablespoons butter
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1/3 cup chopped tomato, seeds removed
  
• 1/2 cup grated Parmesan cheese
  

Preheat oven to broil. In a small bowl, whisk together eggs, milk, thyme, and salt. Melt butter in 10-inch oven-safe skillet over medium heat. Add spinach and sauté until just wilted, about 1 minute. Whisk TABASCO^® Sauce into egg mixture, lower heat to medium-low, and pour in eggs. Cook for 2 minutes, stir, and continue cooking until bottom is set, about 2 more minutes. Sprinkle the top with chopped tomato and cheese.

Place skillet under the broiler and cook until frittata is golden, 5 minutes. Let sit for 5 minutes and serve.

Makes 4 servings.