So here's how to make it. First, assemble your ingredients.
- potatoes (I used Russet)
- milk (I used skim)
- spinach (I used frozen)
- olive oil (I used extra virgin)
- shredded cheese (recipe called for cheddar, but I used an italian blend and it was delicious)
Find yourself a good sized skillet. Peel and thinly slice 2-3 Russet potatoes. Put enough olive oil in to coat the pan, plus a little extra, 2-3 tablespoons. Mince a few cloves of garlic, dice a solid handful of onion, and chop 1-2 cups of spinach. Adjust the measurements based on the size of your pan; just imagine all the ingredients in there together and prepare whatever will fit.
Set the heat to medium. When the oil is hot, add the garlic. Give it a minute to get happy in the oil and add the onion. When the onion starts to become translucent, add in the potatoes and stir it well to coat everything nice and evenly. Put the lid on your skillet and let the oil do its job until the potatoes are soft.
|My potatoes cooking away; I love the way steam on the inside of the lid looks.|
Make sure you have at least 6 eggs. If you don't, make your boyfriend go to the store (thanks, boyfriend!). Beat the eggs with 1/3-1/2 C of milk.
When the eggs set up, kill the heat, sprinkle a little more cheese over the top if you like, and cut into eight slices. Delicious! I ate mine with fresh raspberries on the side for an amazing breakfast and can't wait to have another piece tomorrow.
If you make this, be sure and let me know how it goes for you!