Chop 1 handful of spinach into bite-sized pieces.

Thaw and clean 7 frozen shrimp, removing excess water.

Halve 6 cherry tomatoes and finely chop 1/2 onion.

Whisk 3 eggs with 4 pinches of salt and 2 pinches of black pepper.

Heat oil in a pan and sauté onions with 1 pinch of salt and 1 pinch of pepper until translucent.

Add shrimp to the pan and cook until they turn pink.

Add spinach to the pan, mix well, and cover with a lid for 2–3 minutes until wilted.

Pour the whisked eggs into the pan and arrange cherry tomatoes on top. Cover and cook on low heat for 2–3 minutes.

Flip the frittata onto a plate, then return it to the pan to cook the other side for 5 minutes on low heat.