Spinach and Cheese Frittata

Ingredients

2 onion, chopped

4 potatoes, scrubbed, chopped into 1/2” cubes

¼ c dill, chopped

butter or oil

2 lbs frozen chopped spinach, thawed

1 ½ lb feta cheese

1 lb gruyere, grated

8 eggs

2 ¼ c milk

1 tsp salt

½ tsp pepper

¼ tsp nutmeg

Directions

Preheat oven to 375°F.

1. Defrost spinach according to package directions. Or use fresh spinach, or any greens, lightly blanched then squeeze out excess water.
2. Meanwhile, in a large cast iron pan sauté onions in olive oil until translucent.
3. Add in the potatoes. Cook for 10 minutes or until the potatoes are tender.
4. Turn off flame. Add the dill and cooked spinach. Mix well.
5. In a large mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper.
6. Pour egg mixture into the cast iron. Add feta and gruyere cheese. Place pan in oven. Cook for 30-40 minutes until eggs are solid.
7. Cut into wedges and serve immediately.