In a medium bowl, crack the eggs and whisk them together with the milk, salt, pepper, minced garlic, and any optional spices added. Set aside.

In a medium skillet, sauté the white onion, allowing to soften in a bit of olive oil. Add in the spinach and sauté until the spinach is mostly wilted. Add a pinch of salt.

Add the cooked onion and spinach into the egg mixture, adding the sun dried tomatoes (if using) and gently mix.

Pour the whole mixture into your cast iron skillet, adding as much Dromona cheddar as you’d like and bake in the oven until it puffs up and becomes golden brown.

Remove from the oven and let it cool. Slice and serve.