Spinach and Potato Frittata (Brittany Hyatt)

I really like this recipe for a couple of reasons – 1. I can serve it 30 min after I start to prepare it (that took making it a couple times).  2. It has protein, vegetable, carbs, dairy, and fruit.  3. Preparing it only gets a 4 c. measure, a cutting board, and 1 frying pan dirty! (less dishes)

6 eggs

2 TBSP milk

¼ tsp dried marjoram leaves

¼ tsp salt

2 TBSP Butter or stick margarine

2-3 regular potatoes or 6-7 small red potatoes, thinly sliced (about 2 c.)

¼ tsp salt

1 c. firmly packed bite-size pieces of spinach (I usually pack 1 c, dump it on the cutting board and then chop it)

½ c. tomatoes (less juice seems to cook a little better)

¼ onion or green onions, diced/chopped

½ c. cheese

Serves 5-6.

1. Beat eggs, milk, marjoram, and ¼ tsp. salt.  Set aside.

2. Melt butter in 10 in non-stick skillet over medium heat.  Add potatoes to skillet; sprinkle with ¼ tsp salt.  Cover and cook 8-10 min, stirring occasionally, until potatoes are tender.

3. Stir in spinach, tomatoes, and onions.  Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.

4. Carefully pour egg mixture over potato mixture.  Cover and cook 6-8 minutes or just until top is set.  Sprinkle with cheese.  Cover and cook about 1 min. or until cheese is melted.