Spinach and New Potato Frittata

By Reneeb

Ingredients

• 6 6
• eggs
• 2 2
• tablespoons milk
• 1/4 1/4
• teaspoon dried marjoram leaves
• 1/4 1/4
• teaspoon salt
• 2 2
• tablespoons butter or margarine
• 1 1
• pound small red potatoes (6 or 7), thinly sliced (2 cups)
• 1/4 1/4
• teaspoon salt
• 1 1
• cup firmly packed bite-size pieces spinach
• 1/4 1/4
• cup oil-packed sun-dried tomatoes, drained and sliced
• 3 3
• medium green onions, cut into 1/4-inch pieces
• 1/2 1/2
• cup shredded Swiss cheese (2 ounces)

Preparation

Step 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.