Potato & Feta Frittata

I'm hoping to be back in blogging mode soon. A new job and a night class is really eating into my blog time. I'm also having issues with my photography lighting set up. Trying to get creative but haven't found a permanent solution yet. But hang in there.

Here is an easy frittata that we have been enjoying lately. It should serve four, it's kinda hearty. It's really delicious and easy to make. Make sure your skillet is oven-proof.

You will need

• 1/4 cup diced or thinly sliced shallots
• 6-8 ounces redskin potatoes, peeled and thinly sliced
• 1/2 cup water
• 2 big handfuls baby spinach
• 2 cups egg substitute
• 2 large eggs
• 1/3 cup crumbled feta cheese
• 1 tsp dried oregano
• 1 large garlic clove, minced
• 2 tbsp Italian parsely, chopped
• nonstick cooking spray

Spray a heavy 9-inch skillet with nonstick cooking spray and warm over medium-high heat. Add the shallots, potatoes, salt and pepper to taste. Let this cook a few minutes and then add about 1/2 cup of water, cover and cook until the potatoes are just tender. This shouldn't take long, 5-8 minutes. Give it a stir every couple minutes.

In the meantime, in a big bowl, combine all the other ingredients and some salt and pepper. Give it a whisk to blend it.

Pre-heat your broiler.

Pour the egg mixture over the potatoes and spinach and cook over low heat. Use a spatula to move the mix around so uncooked egg mix spills into the gaps and hits the hot skillet. Cook until the eggs are just about set then place the skillet under the broiler and cook until set and turning golden on top.

Let the frittata cool a few minutes then run a rubber spatula around the edges to loosen, divide and serve.

Toast and fruit on the side and you have a great brunch.