Savory Breakfast Sausage and Spinach Frittata

Preheat oven to 375°F (190°C).

Remove casings from 6 ounces of breakfast sausage and crumble the meat. Dice 1/2 medium yellow onion and mince 2 cloves of garlic. Halve 1 cup of cherry tomatoes.

In a 10-inch oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled sausage and cook for 4-5 minutes until browned.

Add the diced onion to the skillet and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Add 2 cups of baby spinach to the skillet and cook until wilted, about 1-2 minutes.

Add the halved cherry tomatoes and cook for 1 minute more.

While the vegetables are cooking, whisk together 6 large eggs, 2 tablespoons of milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.

Sprinkle 1 teaspoon of fresh thyme over the sausage and vegetable mixture.

Pour the egg mixture evenly over the contents in the skillet. Sprinkle 1/2 cup of shredded cheddar cheese over the top, reserving 1/4 cup for later.

Cook on the stovetop for 2-3 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the eggs are set but still slightly jiggly in the center.

Sprinkle the remaining 1/4 cup of cheddar cheese on top and bake for 1 minute more, until cheese is melted.

Remove from oven and sprinkle with 2 tablespoons of chopped fresh chives.

Let the frittata rest for 2-3 minutes before slicing into wedges and serving.