10 eggs beaten
1/4 cup reduced fat milk
1/4 tsp black ground pepper
1 lg onion
2 cups tomatoes chopped
1 cup fresh spinach
1/2 cup salsa
Preheat oven to 300 degrees.
Combine first three ingredients in a large bowl and set aside.
Spray a large heavy non-stick skillet with the cooking spray and heat over medium heat.
Saute onions for five minutes. Add tomatoes and spinach. Saute another 10 minutes stirring frequently.
Transfer veggies to egg mixture and combine thoroughly.
Pour into a lightly oiled glass pie plate and back for 15 minutes or until the eggs are set. Do not over cook.
Serve at room temperature. Cut into wedges and serve with salsa.