Veggie Spinach Potato Shallot Frittata

• 8 eggs
• 1 packages fresh or frozen spinach
• 2 golden yukon potatoes
• 1 large shallot
• 1/4 cup milk
• 1/4 cup grated pecorino romano cheese or any grated cheese you like
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Chop up the potatoes with skin on & boil until fork tender & run under cold water until cool
2. Steam chopped spinach & remove any liquid
3. Gently saute the shallots in a pan with a touch of olive oil & a pinch of salt then set aside to cool
4. in bowl crack eggs & scramble & add milk & mix
5. cut potatoes into 1 inch squares or desired sizes or slice 1/4 inch slices
6. spray shallow round non stick sauce pan with non stick spray & evenly distribute the potatoes
7. add spinach & shallots & all remaining ingredients into bowl with eggs & mix
8. pour entire contents into the non stick pan with the potatoes & place in 350 degrees preheated oven until cooked ...aprox 30 min to cook
9. test with toothpick...stick toothpick in center...if dry when u pull it out its done...if its wet leave in oven until u do again & toothpick is dry
10. place serving dish on top of pan with dish towel & flip over to release from pan.
11. Eat & enjoy

eggs, frozen spinach, golden yukon potatoes, shallot, milk, pecorino romano cheese, salt, black pepper

Taken from cookpad.com/us/recipes/338532-veggie-spinach-potato-shallot-frittata (may not work)