Evenly coat 10-inch omelet pan or skillet with spray. Add spinach and water. Cover. Cook over medium heat until spinach is wilted, about 1 minute. Pour out liquid, if necessary. In medium bowl, beat together eggs, cheese, and seasoning until blended. Pour over spinach mixture. Gently stir to evenly distribute mixture in pan. Cover. Cook over medium heat until egg mixture is almost set, about 4 to 5 minutes. Remove from heat. Let stand, covered, until egg mixture is completely set, about 2 to 3 minutes. With pancake turner or spatula, slide frittata from pan onto bottom half of bread. Top with tomato slices and top half of bread. To serve, cut into wedges.

   Microwave: Evenly coat 9-inch pie plate with spray. Add spinach and water. Cover with plastic wrap. Cook on full power 2 minutes. Pour out liquid, if necessary. In medium bowl, beat together eggs, cheese and seasoning until blended. Pour over spinach mixture. Gently stir to evenly distribute mixture in plate. Cover with plastic wrap. Cook on full power until puffed at sides and center of egg mixture is almost set, about 3 to 4 minutes. Let stand, covered, until eggs are completely set, about 2 to 3 minutes. With pancake turner or spatula, slide frittata from pan onto bottom half of bread. Top with tomato slices and top half of bread. To serve, cut into wedges. Makes 4 servings.

   For this dish, choose tuna or salmon to mix with snappy red peppers and aioli (garlic mayonnaise). After you spread this flavorful, quick-fix base in rolls and break in eggs, the neat individual servings will bake unattended while you prepare a salad or fruit course. Although Manchego cheese is authentically Spanish, it’s also quite pricey, so feel free to use mozzarella as the finishing touch on this pretty presentation.