Slice the onion thinly, chop the carrot into quarters, and cut the Vienna sausages into small pieces.

Prepare the spinach by washing and trimming it.

In a bowl, whisk 5 eggs thoroughly.

Add 1/2 cup of milk to the whisked eggs and mix well.

Heat a small frying pan with a bit of cooking oil and sauté the onion, carrot, and sausages over low heat. Season lightly with salt and pepper.

Once the onion softens, add the spinach and sauté until it wilts.

Pour the egg mixture into the pan over the sautéed ingredients.

Cover the pan with a lid or foil and cook on low heat for 10 minutes.

After 10 minutes, remove the lid or foil and let the frittata rest for 5 minutes with the heat off.