Ingredients
8
eggs
1/2
cup milk
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
cup finely crumbled feta cheese
1
tablespoon vegetable oil
1
cup frozen hash brown potatoes with onions and peppers
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 1/2
cups bite-size pieces spinach
Preparation
Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color. Stir in cheese; set aside.
Heat oil in 10-inch ovenproof skillet over medium heat. Cook potatoes and oregano in oil 3 minutes, stirring frequently. Stir in spinach. Cook about 1 minute, stirring frequently, until potatoes are tender and spinach starts to wilt. Reduce heat to medium-low.
Pour eggs over potato mixture. Cover and cook 7 to 10 minutes or until eggs are set almost to center and are light brown on bottom.
Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until top just starts to brown.
