Greek Frittata

• 10 eggs
• 2 tbls. fresh lemon juice
• 1/4 c. fresh chopped Italian parsley
• salt, as needed
• 4 oz. crumbled feta cheese (about 1 c.)
• 3 c. lightly packed fresh baby spinach
• 3 tbls. extra virgin olive oil
• 8 oz. Yukon gold potatoes, halved or quartered
• 1 1/2 c. thinly sliced red onion
• freshly ground black pepper
• lemon wedges, for garnish
• parsley springs, for garnish

1. Preheat oven to 350 degrees.
2. 1. Beat together eggs, lemon juice, parsley and a pinch of salt. Stir in cheese and spinach. Reserve.
3. 2. In a 12" nonstick ovenproof skillet, heat oil over medium heat. Add potatoes and onions; sprinkle lightly with salt. Cook over medium-low heat until potatoes are tender, about 8 minutes. Turn mixture with spatula occasionally, scrapping the bottom of the pan to prevent potatoes from sticking. Do not allow to brown.
4. 3. Pour egg mixture over potatoes and onions, stirring gently (without scraping the bottom of the pan). Cook 2 minutes to set egg on bottom and side.
5. 4. Cover and bake in a 350 degree oven for 10 minutes. Remove cover; bake until done. Center should be firm and almost dry, about 5 minutes. Let frittata cool 10 minutes. Lightly season with salt and pepper.
6. 5. With a narrow spatula, loosen frittata around edges. Cut frittata into 8 pieces. Serve with lemon wedges and sprigs of parsley.
7. TIP: Cut frittata into bite sized squares for hors d'oeuvres.

eggs, lemon juice, italian parsley, salt, feta cheese, baby spinach, extra virgin olive oil, gold potatoes, red onion, freshly ground black pepper, lemon wedges, parsley springs

Taken from www.epicurious.com/recipes/member/views/greek-frittata-51152211 (may not work)