Women at work and their tips, challenges, advice, complaints, and experiences

As I mentioned last weekend, it's always nice to have some quick and easy recipes on hand for when you want to throw something together in a jiffy.  I spotted this recipe for a spinach and new potato frittata that sounds like it would really hit the spot for brunch, lunch - any meal of the day, really.

Wish I'd seen it before I went grocery shopping.  I think this would go over well for a Father's Day meal, personally - maybe with a little dollop of sour cream added.  Let me know if you try it out and what you think of it!

What You Need:

• 6 eggs
• 2 T milk
• 1/4 tsp dried marjoram leaves
• 2 T butter or margarine
• 1 lb (6 to 7) small red potatoes, thinly sliced
• 1/2 tsp salt, divided
• 1 C fimly packed spinach, torn to bite-sized pieces
• 1/4 C oil-packed sun-dried tomatoes (drained and sliced)
• 3 medium green onions (cut into 1/4 inch pieces)
• 1/2 C shredded Swiss cheese (about 2 oz)

What To Do:

• Beat the eggs, marjoram and 1/4 tsp salt together with a fork or whisk until well mixed and set aside.
• Melt butter in a 10-inch nonstick skillet over medium heat.  Add potatoes and 1/4 tsp of salt; cover and cook, stirring occassionally, until potatoes are tender (about 8 minutes or so).
• Stir in the spinach, tomatoes and onions.  Continue cooking, stirring occassionally, until spinach is wilted. 
• Reduce heat to low.  Pour egg mixture over potato/spinach mixture.  Cover again and cook 5-6 minutes, until top is set.
• Sprinkle Swiss cheese on top and cook another minute, until cheese is melted.

Takes about 15 minutes to prepare this and another 15 to cook it.  I think this will be showing up on a future Menu Plan Monday, myself!