Start by heating 1 tbsp olive oil in a large non-stick pan and fry the onions and garlic for 3 minutes, then add in the cherry tomatoes and continue to cook for 3 minutes. Meanwhile, crack the eggs into a large bowl and season well with salt and pepper and whisk lightly. Crumble in the ricotta and add in the Pekorin, spinach, ham and the cooked onions, torn fresh herbs and tomato mixture. Mix together well. Heat the remaining oil in the pan, pour in the frittata mixture and cook on a low heat for 5-6 minutes, being careful not to burn the underside. When done, transfer to an oven or grill and cook the top for another 4-5 minutes. Allow to cool down completely and serve topped with extra grated Pekorin, sliced tomatoes and fresh herbs.