Potato, Tomato & Goat Cheese Frittata

• 2 Tablespoons Olive Oil
• 2 Large Red Potatoes (or 1 Medium Baking Potato)
• 1/2 White Onion, Diced
• 2 cloves Garlic, Minced
• 1- 1/2 cup Fresh Spinach, Roughly Chopped
• Salt And Pepper, to taste
• 1- 1/2 cup Cherry Tomatoes
• 2 ounces, weight Goat Cheese Crumbled
• 2 Tablespoons Assorted Fresh Herbs, Chopped (chives, Parsley, Thyme, Basil, Basil, Really Anything You Have On Hand!)
• 6 Eggs
• 13 cups Milk

1. Preheat oven to 350 degrees F.
2. Heat olive oil in a 10-inch skillet over medium heat.
3. Place potatoes and onions in the skillet and cook until fork tender, about 15-20 minutes, stirring occasionally.
4. Mix in garlic, spinach, salt and pepper.
5. Continue cooking for 1-2 minutes, until spinach is wilted.
6. Sprinkle cherry tomatoes, goat cheese and fresh herbs over potatoes.
7. In a bowl, beat together eggs and milk.
8. Pour into the skillet over the vegetables.
9. Reduce heat to medium-low and cook for 3-5 minutes, gently lifting the edges with a spatula and tilting the pan so that the uncooked portion flows underneath.
10. Bake for about 15 minutes or until set in the middle and lightly browned.
11. Let rest for 5 minutes before serving.

olive oil, red potatoes, white onion, garlic, fresh spinach, salt, cherry tomatoes, fresh herbs, eggs, milk

Taken from tastykitchen.com/recipes/main-courses/potato-tomato-goat-cheese-frittata/ (may not work)