Spinach, Potato & Cheese Frittata

• 1/2 cup Diced onion
• 2 cup Diced frozen hash brown potatoes
• 2 tbsp Oil
• 8 oz Fresh spinach (uncooked weight)
• 10 Eggs
• 1/2 cup Milk
• 1/2 tsp White pepper
• 1/2 tsp Salt
• 1 tbsp Basil
• 1 cup Italian cheese blend, or other

1. Preheat oven to 350
2. Mix the eggs, milk, & spices until well blended.
3. Set aside.
4. In a large oven safe skillet (I used a 12" cast iron pan), heat the oil over medium heat.
5. Add the diced onion and potatoes.
6. Stir and cook until lightly browned.
7. Add the spinach and cook until slightly wilted.
8. Add more oil to pan, if necessary make sure it is well coated on bottom and up the sides so eggs will not stick
9. Pour eggs over all vegetables.
10. Sprinkle cheese on top.
11. Let all cook on top of stove for a few minutes until bottom of eggs are slightly cooked.
12. do not stir.
13. Place pan in oven and cook for 20-30 minutes.
14. I did 20 minutes because I was using convection oven which cooks faster.
15. Remove from oven, run a spatula or knife around the pan to make sure it loosens good.
16. Slide frittata out from pan, slice, and serve.

onion, frozen hash brown potatoes, oil, fresh spinach, eggs, milk, white pepper, salt, basil, italian cheese blend

Taken from cookpad.com/us/recipes/354265-spinach-potato-cheese-frittata (may not work)