Today I made a Frittata with fresh spinach, two kinds of mushrooms, new red potatoes, garlic and green onions. I added grated, sharp cheddar and crumbled feta cheese.
First, I sauteed finely chopped garlic, and set it aside. Then sauteed chopped mushrooms and potatoes. Add 1/4 cup water and simmer, covered, for 12 minutes. Uncover to let the water boil off.
Meanwhile, beat six eggs with cheese, green onions and a little water, salt, pepper, and dried Italian parsley (that I grew in pots.) Turn down the heat to low/medium.
Stir garlic into mushrooms and potatoes. Spread vegetables evenly. Top with a layer of fresh, chopped spinach.
Pour the egg/cheese evenly over the vegetables. Cook on low until the edges are firm. Occasionally tilt the pan to let liquids run to the edges.
Preheat broiler. Broil until the frittata is puffy and slightly golden. Watch it carefully! Eggs cook quickly under a broiler.
Spinach has an affinity with potatoes and eggs. The result is a cross between a souffle' and an Italian frittata. Delicious!