Whisk together your eggs, milk, basil, oregano, and salt and pepper to taste. Set aside.
Cook your chopped bacon until crispy. Here is a great link with some tips!
Add olive oil, garlic and spinach to the skillet and cook until the spinach is wilted, about 3 minutes. Add in the tomatoes and stir to combine.
Pour the egg mixture over the spinach and then stir in the bacon. Stir the entire skillet once or until well combined. Let sit (without stirring) for about 2 minutes, just until the edges are set.
Place the entire skillet in the oven and cook for 15 minutes, or until the eggs are set and slightly golden.
Top with some freshly chopped basil if desired.
Slice and serve. Enjoy!
Notes
Use an oven safe skillet for this recipe. I like to use cast iron.
Move the skillet into the oven once the edges are just starting to set. It's ready to serve once all of the egg is solid.
Serve by itself for a yummy breakfast, or with a fresh side salad for lunch or brunch.