Rustic Potato and Spinach Frittata

Ingredients

• Parmesan cheese (1/2 cup, grated)
• Salt (1/2 tsp)
• Black pepper (1/4 tsp)
• Eggs (6, large)
• Spinach (2 cups, fresh)
• Garlic (2 cloves, minced)
• Onion (1, medium, diced)
• Potatoes (2, medium, peeled and diced)
• Olive oil (2 tbsp)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large, oven-safe skillet over medium heat.
3. Add the diced potatoes and onion to the skillet and sauté until the potatoes are tender, about 10 minutes.
4. Add the minced garlic to the skillet and sauté for another minute until fragrant.
5. Add the spinach to the skillet and continue to cook until the spinach is wilted, about 2 minutes.
6. In a large bowl, beat the eggs with the salt and black pepper. Pour this mixture over the cooked vegetables in the skillet, making sure it is evenly distributed.
7. Sprinkle the top with the grated Parmesan cheese.
8. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the eggs are set, and the cheese is melted and golden.
9. Remove from the oven and let the frittata cool for a few minutes before slicing and serving. This allows the frittata to set and makes it easier to slice.