Spinach and Potato Frittata

1 tablespoon extra light olive oil or butter
2 small potatoes, sliced thin or diced into small cubes
1.5 cups thawed and squeezed frozen spinach [or you can substitute 1.5 cups of baby broccoli florets]
2 sliced green onions
1 teaspoon garlic powder
1 tsp salt
pepper to taste
5 or 6 eggs
1/2 cup milk
1.5 cups shredded Sharp Cheddar cheese
1 Medium or large Tomato, sliced thin [cook with, or save to use fresh after frittata is cooked]

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, with
 green onions , season with 1 tsp salt , and 1 tsp garlic powder, dash of black pepper--cover, and cook about 15-20 minutes [stirring occasionally], until tender but firm. Mix in spinach and continue cooking 1 to 2 minutes, until spinach is wilted. 

In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese.
Reduce heat to medium-low, cover, and cook 7  or 8 minutes, or until eggs are firm.

Recipe calls for the tomato to be cooked with everything else, but I prefer to use fresh slices over the top of mine as a garnish when it's finished cooking.



  1. The frittata looks amazing and I love your blog! I found you through your lovely comment on mine and laughed as I glanced through your profile. We like many of the same movies and interests. Kindred Irish spirits!


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