Adapted from 12tomatoes.com
pound spinach, chopped
russet potatoes, peeled and diced
red bell peppers, seeded, pitted and diced
cloves garlic, minced
tablespoons olive oil (or vegetable oil), divided
salt and pepper, to taste
Preheat oven to 400º F. In an ovenproof skillet, heat 2 tablespoons olive oil and sauté your diced potatoes, stirring frequently, for 5 minutes, season generously with salt and pepper. Add water, turn heat up to high and cover potatoes, steaming them for 3-5 minutes, or until water evaporates. Uncover and stir in the middle. Remove potatoes and set aside. Turn heat down to medium-high and another tablespoon olive oil. Add red peppers and onions and sauté until tender. 5-7 minutes. During the last, 2-3 minutes, add garlic and spinach (until just wilted). Place potatoes back in with the spinach, peppers, onions and garlic. Sprinkle with salt and pepper. In a bowl, beat eggs in a bowl and add milk to make them light and fluffy. Pour the beaten eggs on top of vegetables and gently swirl the pan so everything is covered evenly. Cook for 3-5 minutes, until the bottom begins to set, then transfer skillet to oven and bake until eggs are just set, 10-15 minutes.