Directions
Preheat the oven to 350 degrees F. Add 1 tbsp. butter to an oven-safe skillet or pan, add the spinach and cook over medium heat until spinach wilts slightly, about 30 seconds. Once the spinach is done take it out of the pan and put aside. In the same pan add 1 tbsp. butter over medium heat and after the butter starts melting add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan. Enjoy my version of eggs and veggies!
I feel Frittatas are an easy, healthy way to eat eggs. One can toss whatever they have on hand and most likely it will work.
If you have mushrooms, zucchini, leftover sweet potatoes, random hunks of cheese, toss it in. I can assure you that there’s almost nothing that won’t work.
