Greek Style Frittata

2          cups baby spinach leaves
1 1/2    frozen diced potatoes, onions, and peppers (found bagged together in the freezer section)\
4          large eggs
1/2       cup crumbled feta cheese
1/2       cup sliced grape tomatoes
1          tbsp olive oil
1/2       cup nonfat milk
1          tsp oregano


Preheat broiler on low. Meanwhile, heat a medium size skillet over low. Add spinach and cover until leaves have barely wilted (about 1 minute). Place in a small bowl and set aside. Wipe out pan.

Add olive oil to clean skillet and heat over medium. Add potato-vegetable mixture, cover, and cook, turning occasionally, until potatoes are tender but firm (5 to 7 minutes). Set aside.

In a medium bowl, scramble eggs and milk. Add spinach, cheese, tomatoes, oregano, and salt and pepper to taste. Spray an 8 to 10 inch ovenproof skillet (not-nonstick) with cooking spray and place over low heat. Cover bottom evenly with potatoes and pour egg mixture over top. Cook until eggs are set (about 10 minutes).

Place skillet under broiler for 1 to 2 minutes to finish cooking top of fritatta.


Women's Health Magazine  May 2009