Spinach, Tomato and Parmesan Frittata
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
Original Red Sauce
![Spinach, Tomato and Parmesan Frittata](https://www.tabasco.com/wp-content/uploads/2017/04/88-Spinach-tomato-and-parmesan-frittata-1-180x180.jpg 180w,https://www.tabasco.com/wp-content/uploads/2017/04/88-Spinach-tomato-and-parmesan-frittata-1-360x360.jpg 360w,https://www.tabasco.com/wp-content/uploads/2017/04/88-Spinach-tomato-and-parmesan-frittata-1.jpg 500w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
6 large eggs
1/4 cup milk
1 teaspoon fresh thyme
1 teaspoon salt
3 cups loosely packed chopped fresh spinach
4 tablespoons butter
1/3 cup chopped tomato, seeds removed
1/2 cup grated Parmesan cheese
Preparation
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.