Herbed Potato and Spinach Frittata

This Herbed Potato and Spinach Frittata combines the comforting, traditional flavors of potatoes with fresh spinach and aromatic herbs. It's a deliciously satisfying dish that works beautifully for breakfast or brunch. The creamy texture from the eggs and the earthy notes from the potatoes create a well-balanced meal that's both nutritious and flavorful. Perfect for any dietary preference, this frittata is vegetarian and gluten-free.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until golden brown and tender, about 10-12 minutes.
3. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
4. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with thyme, oregano, salt, and pepper.
5. In a bowl, whisk together the eggs and milk. Pour the egg mixture over the vegetable mixture in the skillet. If using, sprinkle the grated Parmesan cheese on top.
6. Cook on the stove for about 5 minutes, until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
8. Allow to cool slightly before slicing and serving.