Weekend Frittata

  • 1 tbsp olive oil
  • 2 cups potatoes, sliced
  • 1 cup sliced mushrooms (can also use diced ham or other cooked meat)
  • 1 cup shredded cheese of your choice
  • 1 cup baby spinach leaves (or other greens)
  • 6 eggs
  • 1/4 cup milk
  • Salt, pepper, and garlic powder to taste

Preheat oven to 400. Coat covered oven-safe skillet with oil. Lay potato slices in even layer, sprinkle with salt, and heat skillet to medium (listen for the oil sizzling, this means your potatoes are getting a nice crust). Top with mushrooms (or meat) and cheese, then spread greens over top. Beat eggs, milk, and seasonings together, then pour evenly over fillings once spinach has begun to wilt. Heat until eggs have just started to set, then place in oven. Bake for about 15 minutes (check after 10). Frittata is done when eggs are completely set. Allow to cool 5 minutes before serving.

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6 thoughts on “Weekend Frittata

  1. Pingback: Bourbon Glazed Ham | The Soup Diva

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