Spicy Tomato and Onion Frittata

1.Preheat the oven to 375°F (190°C).

2.In a large mixing bowl, whisk together the eggs, milk, cornmeal, 1/2 teaspoon salt, and freshly ground black pepper until smooth and well combined. Set aside.

3.Heat olive oil in an oven-safe skillet over medium heat. Add the sliced onions and sauté for about 5 minutes until they become translucent and slightly caramelized.

4.Add the diced tomatoes to the skillet and cook for another 3-4 minutes until they soften and release their juices. Season with the remaining 1/2 teaspoon salt.

5.Stir in the ketchup and salsa picante, mixing well to combine with the onions and tomatoes. Cook for an additional 1-2 minutes to meld the flavors.

6.Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle the shredded cheese evenly on top.

7.Cook on the stovetop over medium heat for 3-4 minutes until the edges begin to set.

8.Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden on top.

9.Remove from the oven and let the frittata rest for 5 minutes before slicing.

10.Serve warm, garnished with additional salsa picante or fresh herbs if desired.