Ingredients:
2 tablespoons olive oil
6 small red potatoes, thinly sliced ( I leave mine unpeeled)
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon minced garlic
salt and pepper
6 eggs
1/3 cup milk
1/2 cup shredded cheddar cheese
Directions:
Heat olive oil in a medium skillet over medium heat.
Place potatoes in the skillet, cover and cook about 10 minutes until tender but firm.
Mix in spinach, green onions and garlic.
Season with salt and pepper.
Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat eggs and milk.
Pour into skillet over the vegetables.
Sprinkle with cheddar cheese.
Reduce heat to low.
Cover.
Cook 5 to 7 more minutes or until eggs are firm.
Cut into wedges and serve.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.