Fresh Spinach and New Potato Frittata

By bakers_delight85

Ingredients

• 6 eggs
• 2 Tbsp. milk
• 1/4 tsp. dried marjoram leaves
• 1/4 tsp. salt
• 2 Tbsp. butter or margarine
• 1 lb. small red potatoes (6 or 7), thinly sliced (2 cups)
• 1/4 tsp. 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

Details

Servings 4

Preparation

Step 1

Beat eggs, milk, marjoram and 1/4 tsp. 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 tsp. salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
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.