Potato and Veggie Frittata
small white potato (with skin) cut into 1/2" cubes
Preheat oven to 400 degrees.
Whisk eggs, milk, salt and pepper in a bown and set aside.
Heat a 10 inch ovenproof skillet over medium heat. Add the oil to coat the pan. Add potatoes and onions and cook 10 minutes, stirring occasionally.
Add spinach and tomatoes and cook until spinach has wilted.
Spread the vegetables out in the pan and pour the egg mixture evenly on top. Bake 12-15 minutes until the egg is puffy and the center is set. Serve warm.