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.
This was DELICIOUS!