Ingredients

• 2 Tablespoons olive oil
• salt and pepper to taste
• 4-5 small red potatoes, sliced thinly (or 2 large Yukon gold potatoes)
• 2 cups torn fresh spinach
• 2 tablespoons sliced green onions (or other onion)
• 1 teaspoon crushed or minced garlic
• Other herbs to taste (thyme, oregano, etc.)
• 6 eggs
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese
• Optional: 2-3 slices crumbled bacon to be added with vegetables, additional Monterey or pepper jack cheese for top

Directions

1. Preheat oven to 350 degrees. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook 8-10 minutes, seasoning with salt and pepper, until tender but firm. (If using regular onion, cook it with potatoes rather than waiting.)  Mix in spinach, green onions, and garlic. Season with additional herbs.  Continue cooking 1 to 2 minutes, until spinach is wilted.

2. Pour potatoes into sprayed glass baking dish (pie plate or small casserole).

3. In a medium bowl, beat together eggs and milk. Pour into dish over the vegetables. Sprinkle with Cheddar cheese. Bake at 350 degrees for 20-25 minutes. To serve, cut into wedges.