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Categories:Viewed: 90 - Published at: 7 years ago
Ingredients
- 2 Tablespoons Olive Oil
- 2 Large Red Potatoes (or 1 Medium Baking Potato)
- 1/2 White Onion, Diced
- 2 cloves Garlic, Minced
- 1- 1/2 cup Fresh Spinach, Roughly Chopped
- Salt And Pepper, to taste
- 1- 1/2 cup Cherry Tomatoes
- 2 ounces, weight Goat Cheese Crumbled
- 2 Tablespoons Assorted Fresh Herbs, Chopped (chives, Parsley, Thyme, Basil, Basil, Really Anything You Have On Hand!)
- 6 Eggs
- 13 cups Milk
Method
- Preheat oven to 350 degrees F.
- Heat olive oil in a 10-inch skillet over medium heat.
- Place potatoes and onions in the skillet and cook until fork tender, about 15-20 minutes, stirring occasionally.
- Mix in garlic, spinach, salt and pepper.
- Continue cooking for 1-2 minutes, until spinach is wilted.
- Sprinkle cherry tomatoes, goat cheese and fresh herbs over potatoes.
- In a bowl, beat together eggs and milk.
- Pour into the skillet over the vegetables.
- Reduce heat to medium-low and cook for 3-5 minutes, gently lifting the edges with a spatula and tilting the pan so that the uncooked portion flows underneath.
- Bake for about 15 minutes or until set in the middle and lightly browned.
- Let rest for 5 minutes before serving.
