Potato and Spinach Frittata

Hello lovely readers!  So I just made this AMAZING Potato and Spinach Frittata for breakfast and now that I'm done eating and super happy I want to share it with you.  I was sort of following this recipe, but I did do some things differently.

So here's how to make it.  First, assemble your ingredients.

• eggs
• onion
• garlic
• 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)
• salt
• pepper

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 potatoes are finished, add your chopped and more-or-less-thawed-by-now spinach.

Pour the egg-milk all over the potatoes, season with salt and pepper, and stir everything up.  Sprinkle the eggs with the cheese, put the lid on, turn the heat down to Lowish, and say goodbye to your tasty future breakfast, lunch, dinner, or snack until the eggs are set.

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!