Preheat oven to broil and position rack under the broiler.
Wash and dry spinach and tomatoes. Slice tomatoes into rounds. Peel and mince garlic.
1 (5 oz) pkg baby spinach
4 cloves garlic
Thinly slice mozzarella.
1 (8 oz) pkg fresh mozzarella cheese
Heat a skillet over medium heat.
In a large bowl, whisk together eggs, water, Italian seasoning, salt, and pepper.
4 tbsp water
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
Coat bottom of skillet with oil. Add garlic and spinach. Cook until spinach begins to wilt, 1-2 minutes.
about 2 tbsp extra virgin olive oil
Pour in egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 8-10 minutes.
Add tomatoes and mozzarella.
Place skillet in the oven and broil until the top is set, 2-3 minutes.
To serve, cut frittata into wedges and place on a plate. Enjoy!