Quick, Easy -N- Fast Potato and Spinach Frittata Recipe

1 T. olive oil
3 C. frozen O'Brien potatoes
1/4 C. chopped red bell pepper
1 t. minced garlic
2 C. (about 3 oz.) packed torn spinach leaves
6 eggs
1/4 C. milk
3/4 t. salt
1/2 t. dried basil leaves, crushed
1/4 t. pepper
1 1/2 C. (about 6 oz.) shredded Swiss cheese

In large nonstick skillet, heat olive oil over medium heat. Add potatoes, red bell pepper and garlic; cook and stir 8 to 10 minutes or until potatoes are golden brown.

Add spinach; cook and stir 1 to 2 minutes or until spinach is wilted.

Meanwhile, in a small bowl, beat together eggs, milk, salt, basil and pepper until blended. Stir in cheese; pour into skillet. Cover; reduce heat to medium-low. Cook 6 to 8 minutes or until top surface of egg is almost set.

Place skillet under broiler. Broil 3 to 4 inches from heat for 2 to 3 minutes or until egg is set.

Makes 4 servings.


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