Fresh Spinach and New Potato Frittata

Looking for a classic Italian dinner? Then check out this frittata made with spinach, eggs and potato. Ready in 30 minutes!

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Servings 4

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2 Ratings

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ingredients 11
Prep Time 15 min
Total Time 30 min

Ingredients

6: eggs

2: tablespoons milk

1/4: teaspoon dried marjoram leaves

1/4: teaspoon salt

2: tablespoons butter or margarine

1: pound small red potatoes (6 or 7), thinly sliced (2 cups)

1/4: teaspoon salt

1: cup firmly packed bite-size pieces spinach

1/4: cup oil-packed sun-dried tomatoes, drained and sliced

3: medium green onions, cut into 1/4-inch pieces

1/2: cup shredded Swiss cheese (2 ounces)

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Directions

1 Beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixed; set aside. Melt butter in 10-inch nonstick skillet over medium heat. Cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
2 Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
3 Carefully pour egg mixture over potato mixture. Cover and cook about 6 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.