This frittata is well worth the effort. It is packed full of flavor and reheats easily. I often make frittatas when I have company. This recipe makes 8 slices. I will be serving this for New Years day brunch.
1Peel and slice the potatoes. Put the olive oil in a 10 inch skillet with a lid and heat the pan to medium. Put the sliced potatoes and brown without the lid. When they are browned, reduce the heat and place the lid on, lower the temperature and cook until done turning occasionally. Salt and pepper while cooking.
2Drain the olives and pepperoncini. Remove the seeds and slice the pepperoncinis. Set aside.
3Place the spinach in a small bowl and microwave for 1 minute. Cut the spinach up into small pieces.
4Saute the mushrooms while the potatoes are cooking.
5Cut each grape tomato into quarters.
6Separate half of the eggs in 2 bowls and beat.
7When the potatoes are cooked, spread them put evenly in the pan. Pour half of the eggs over the potatoes.
8Spread remaining ingredients evenly over the egg and potatoes, one ingredient at a time. When complete, pour the rest of the eggs on top and sprinkle Cavenders Greek seasoning on top. Cover with the lid and cook on setting 2 or 3 until the egg is done.