Fresh Spinach and New Potato Frittata

 

6

eggs

2

tablespoons milk

1/4

teaspoon dried marjoram leaves

1/4

teaspoon salt

2

tablespoons butter or margarine

1

pound small red potatoes (6 or 7), thinly sliced (2 cups)

1/4

teaspoon salt

1

cup firmly packed bite-size pieces spinach

1/4

cup oil-packed sun-dried tomatoes, drained and sliced

3

medium green onions, cut into 1/4-inch pieces

1/2

cup shredded Swiss cheese (2 ounces)

• 1 Beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixed; set aside. Melt butter in 10-inch nonstick skillet over medium heat. Cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
• 2 Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
• 3 Carefully pour egg mixture over potato mixture. Cover and cook about 6 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.