Egg Spinach Potato Fritatta

This is an easy one skillet dish to make.

4 tbsp extra virgin olive oil (cold pressed)
2 bunches of green onion chopped
1 garlic clove minced
3-4 thinly sliced yukon gold potatoes
2-3 cups of torn fresh spinach
6 eggs lightly beaten
1/4 milk or water
salt and pepper to taste
grated cheese (cheddar or mexican mix)

Saute garlic and green onion in olive oil. Add potato slices and cover to cook. Cook till potatoes are tender. Add spinach leaves and cover till wilted. You can stir potatoes while they cook and you can stir the spinach around as well. Mix eggs with milk and pour over the top. Sprinkle salt and pepper on top. Cover and cook on low till egg is cooked through. Once egg is cooked through, sprinkle with cheese and turn off heat. (If you add the cheese before the egg is cooked, it's hard to tell if the egg is cooked through.)

Serve with your choice of toppings....try diced tomatoes, chopped cilantro, sliced avocado, salsa, etc.

You can also add other ingredients to the skillet dish such as sliced mushrooms and cilantro.

Why extra virgin olive oil cold pressed? I hear cold pressed is better for you.

Why yukon gold potatoes? Eggs are hard to digest and yukon golds are the easiest of potatoes to digest, so it helps balance it out a little. Otherwise it could be a belly bomb for sensitive stomachs. Also, yukon golds have a natural buttery flavor to them and are extra soft making this dish melt in your mouth.

Why spinach? Spinach is high in iron. If you are vegetarian or are trying to cut back on red meat, having spinach is a great way to get iron into your diet.