INGREDIENTS:1 Tbsp. butter or margarine
1 cup prepared diced red skins
1 Tbsp. onion, chopped
1 cup fresh spinach, packed, chopped
2 Tbsps. Greek olives, halved
½ cup liquid egg product
1 tsp. fresh oregano, chopped
¼ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
¼ cup Feta cheese, crumbled
1 Tbsp. tomato, choppedDIRECTIONS:1. Preheat broiler.
2. In a 7-inch ovenproof non-stick skillet (or individual iron skillet) over medium heat melt butter. Add potatoes and onions and sauté 10 minutes or until potatoes are golden and onion is tender. Add spinach and olives; cook until spinach is wilted.
3. In a small bowl combine the liquid eggs, oregano, salt and pepper. Pour over the potato/onion mixture. Cook until egg is almost set but still moist on top, lifting edges with a spatula and tilting skillet to let uncooked egg run to the bottom.
4. Sprinkle with cheese. Place under the broiler for 3 minutes or until top is set and cheese is soft. (The frittata can also be finished in a hot oven.)
5. To serve: Slide onto a serving plate or serve in dish. Garnish with chopped tomato.
SERVINGS:1 servingFrom:Recipe from Mich'l FoodsPHOTO CREDIT:Photo Credit: MICH'L FOODS
