(adapted from Spinach and Potato Frittata on allrecipes.com)
2 Tbsp olive oil
3 regular russet potatoes, thinly sliced (or 6 small red potatoes)
1/4 cup onion, sliced
1 can mushrooms
1 cup spinach leaves, tightly packed and roughly chopped
1 can (15 oz) diced tomatoes (I used the Italian style, but I'm sure regular would be delicious as well)
1 tsp garlic salt
pepper to taste
4 eggs (The original recipe calls for 6, but since I added extra ingredients, 4 were all that would fit in my skillet. If you have a bigger skillet, by all means use more)
1/4 cup milk
1/3 cup cheddar cheese, shredded
1. Heat olive oil in a skillet over medium heat. Toss in the potatoes, onions, and mushrooms, and cook about 10 minutes, stirring occasionally, until potatoes are just tender.
2. Mix in spinach, diced tomatoes, garlic salt, and pepper, cooking 1-2 minutes more until spinach is wilted.
3. In a small bowl, mix eggs and milk. Pour egg mixture over the vegetables in the skillet, then sprinkle on the cheddar cheese. Cover and reduce heat to low. Cook about 5-7 minutes more, or until eggs are no longer runny. If you want your cheese to get a bit crispy, just remove the lid for the last few minutes.
4. Butter up some toast and serve it up.