2 large potatoes, boiled and sliced thinly
1tbsp + 1 tsp olive oil
1 onion, sliced thinly
1 clove garlic, minced
1 lb baby spinach
1/4 cup milk
1/2 cup feta cheese
1/4 cup fresh parsley, finely chopped
1 tbsp fresh oregano, finely chopped
1/2 cup Traina Foods California sun dried tomatoes*
1/4 cup Parmesan cheese
Preheat oven to 375
Arrange potato slices in the bottom of a lightly oiled ovenproof skillet.
Heat a tablespoon of olive oil in a separate skillet. Add onion slices and slowly bring to a light caramel. Add onions to the top of the potato slices. Heat the remaining teaspoon of olive oil in a separate skillet, and then add garlic. Cook for 2 minutes and then add spinach for another minute or 2 until the spinach wilts. Squeeze spinach gently removing some of the liquid. Scatter spinach across the top of the onions. Sprinkle sun dried tomatoes and feta over the spinach layer.
Whisk the eggs and milk together. Add oregano, parsley and some freshly ground pepper. Turn the bruner back on medium heat. Pour the egg mixture over the prepared vegetables in the skillet.
Sprinkle Parmesan cheese over the top of the frittata. When it begins to firm up, put the skillet in the oven to finish cooking.
Serve with Traina California Sun Dried Tomato Ketchup..it's twice as good!
*Rehydrate sun dried tomatoes for 10 minutes in very warm water. Drain and pat dry before using.