1
: Heat oil in non-stick skillet over medium-high heat. Sauté onion, salt and Italian seasoning about 3 minutes or until softened. Add spinach, breaking up with wooden spoon. Cook 5 minutes or until most of the liquid is evaporated.
2
: Stir in tomatoes, evaporated milk and cream; cook, stirring occasionally, about 10 minutes or until thickened. Serve immediately.