Spicy Thai Spinach & Potato Frittata

• 8 eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup diced onion
• 4 teaspoons grated fresh ginger
• 1 1/4 teaspoons green curry paste
• 1/3 cup coconut milk
• 2 teaspoons honey
• 1/2 teaspoon ground cumin
• 1 (9 oz) box frozen spinach, thawed, drained, patted dry
• 2 cups frozen wedge cut French fries, thawed and cut in half cross-wise
• 1 cup shredded Swiss Cheese

1. Preheat broiler.
2. In a mixing bowl, beat together eggs and salt. Set aside.
3. In a large, oven proof skillet, heat oil over medium. Add onion and ginger and saute for 2 minutes; Stir in green curry paste and saute another minute. Slowly stir in coconut milk, honey and cumin, followed by spinach and potatoes. Cook for 1 more minute; Stir in beaten eggs.
4. Cover and cook over medium for 8-10 minutes or until eggs are almost set. Sprinkle top with Swiss cheese. Remove cover. Transfer to broiler and broil, about 4 inches from heating element, for 3-4 minutes or until cheese is bubbly. Let sit at room temperature for about 2 minutes. Slice into 6 wedges.
5. Makes 6 servings

eggs, salt, olive oil, onion, ginger, green curry, coconut milk, honey, ground cumin, frozen spinach, crosswise, swiss cheese

Taken from www.epicurious.com/recipes/member/views/spicy-thai-spinach-potato-frittata-1209461 (may not work)