Ingredients
6
eggs
2
tablespoons milk
1/4
teaspoon dried marjoram leaves
1/4
teaspoon salt
2
tablespoons butter or margarine
1
pound small red potatoes (6 or 7), thinly sliced (2 cups)
1/4
teaspoon salt
1
cup firmly packed bite-size pieces spinach
1/4
cup oil-packed sun-dried tomatoes, drained and sliced
3
medium green onions, cut into 1/4-inch pieces
1/2
cup shredded Swiss cheese (2 ounces)
Preparation
Beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixed; set aside. Melt butter in 10-inch nonstick skillet over medium heat. Cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
Carefully pour egg mixture over potato mixture. Cover and cook about 6 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.
