Potato & Spinach Frittata

4 servings Preparation Time: 10 Minutes Cooking Time: 20 Minutes

1 tablespoon olive oil
3 cups frozen potatoes O'Brein
1/4 cup chopped red bell pepper
1 teaspoon minced garlic
2 cups (about 3 ounces) packed torn spinach leaves
6 eggs
1/4 cup milk
3/4 teaspoon salt

1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon ground pepper
1 1/2 cups (about 6 ounces) shredded Swiss cheese

In large nonstick skillet, heat oil over medium heat. Add potatoes, red
bell pepper and garlic; cook and stir 8 to 10 minutes or until potatoes
are golden brown. Add spinach; cook and stir 1 to 2 minutes or until
spinach is wilted. Meanwhile, in small bowl, beat together eggs, milk,
salt, basil and pepper until blended. Stir in cheese; pour into skillet.
Cover; reduce heat to medium-low. Cook 6-8 minutes or until top surface of
egg is almost set. Place skillet under broiler. (If skillet handle is not
ovenproof, wrap in triple thickness aluminum foil before placing in oven.)
Broil 3 to 4 inches from heat 2 to 3 minutes or until egg is set.


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