Frittata!

Well, I've made this recipe twice in the past three days, and we've eaten it at breakfast, lunch and dinner.  So it's versatile.  And even my kids loved it, which always means I'm going to be adding the meal to our regular rotation!  Therefore, I figured I ought to share it with you!

Spinach and Potato Frittata
2 T olive oil
6 small red potatoes, sliced
1 c torn fresh spinach
2 T sliced green onions
1 t minced garlic
salt and pepper to taste
6 eggs
1/3 c milk
1/2 c shredded cheese of your choice

1. Heat oil in a medium skillet over medium heat.  Place potatoes in the skillet, cover and cook about 10 minutes until tender but firm.  Mix in spinach, onions, and garlic.  Season with salt and pepper.  Continue cooking 1-2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk.  Pour into the skillet over the vegetables.  Sprinkle with cheese.  Reduce heat to low, cover, and cook 5-7 minutes or until eggs are firm.

Notes: I think this would cook better in a non-stick skillet. I think egg dishes always cook better in those.  It always took longer than 7 minutes for my eggs to finish cooking, but keep your eye on it because I did overcook them once and that's never good.  You can substitute rice milk or not use any milk at all; it will still work.  Also, this is a really yummy dish - good for breakfast, lunch or dinner!!