Greek Style Frittata

• 2 c baby spinach leaves
• 1 1/2 c frozen diced, potatoes, onions, peppers
• 4 large eggs
• 1/2 c crumbled feta cheese
• 1/2 c sliced grape tomatoes
• 1 T olive oil
• 1/2 c nonfat milk
• 1 tsp oregano

1. Preheat broiler on low. Meanwhile, heat a medium skillet over low. Add spinach and cover until leaves have barely wilted (about 1 minute). Place in a small bowl and set aside. Wipe out pan.
2. Add olive oil to cleaned skillet and heat over medium. Add potato-vegetable mixture, cover and cook, turning occasionally, until potatoes are tender but firm (5-7 min). Set aside.
3. In a medium bowl, scramble eggs and milk. Add spinach, cheese, tomatoes, oregano and salt and pepper to taste.
4. Spray an 8-10" ovenproof skillet (non stick) with cooking spray and place over low heat. Cover bottom evenly with potatoes and pour egg mixture over top. Cook until eggs set (about 10 min).
5. Place skillet under broiler for 1-2 minutes to finish cooking top of frittata.

baby spinach, frozen diced, eggs, feta cheese, grape tomatoes, olive oil, nonfat milk, oregano

Taken from www.epicurious.com/recipes/member/views/greek-style-frittata-50044192 (may not work)