Hakuna Frittata!

Tonight, we had another breakfast for dinner, this time a spinach & new potato frittata, with bacon, strawberry applesauce and toast to go with it. Frittatas are very simple to make and are elegant enough for company to dinner but also casual enough for breakfast with the fam. The ingredient possibilities are only limited by your imagination!

Spinach & New Potato Frittata

6 eggs

2 tbsp. milk

1/4 tsp. marjoram

1/2 tsp. salt

Freshly ground pepper

2 tbsp. butter

7 new potatoes, sliced very thinly (mine were so thin that J asked why there were potato chips in the frittata!)

1 c. fresh spinach, torn into bite-size pieces and packed firmly into the cup

1/2 tomato, seeded & chopped

3 scallions, sliced

1 c. Swiss cheese, shredded

Beat eggs with milk, marjoram, 1/4 tsp. salt, pepper. Melt butter in 10" non-stick skillet (the size & non-stickiness matter for frittata). Add potatoes and sprinkle with 1/4 tsp. salt. Cover & cook tender, 10-12 minutes. Add spinach, tomato, scallions. Cook just until spinach is wilted. Pour egg mixture into pan on top of potato mixture. Cover & cook on medium-low heat for 7-10 minutes, just until top is set. Sprinkle with cheese, cover & cook until melted. Slide onto serving plate and cut into wedges. Serves 4-6.