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Veggie Frittata

Who doesn't love breakfast for dinner? Serve this omelette with Italian bread or a green salad.

Serves 4
Ready in 30 mins
Prep time 7 mins
Cooking time 23 mins
384 calories per serving


> 1 tbsp olive oil
> 2 cups baby potatoes
> 1 (8 oz) pkg frozen chopped spinach, thawed and squeezed dry
> 1 (15 oz) can diced tomatoes 
> 8 large eggs
> 1/2 cup shredded Monterey Jack cheese


Preheat the oven to 350°F. Cut the potatoes into quarters. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the potatoes. Cook for 8 min., stirring occasionally, until the potatoes start to brown.
Meanwhile, beat the eggs with 2 tbsp water and salt (in moderation) and drain the tomatoes. Arrange the spinach over the potatoes. Pour the tomatoes over the spinach, then pour the eggs over the vegetables. Sprinkle with the cheese. Cook until the edges are set, about 3 min.
Transfer the skillet to the oven and bake for 12 min. or until the eggs are completely set in the center.

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