Spinach and potato frittata

Don't know about you, but I"ve got dinner tonight sorted.

Vegetarian, remarkably quick and super tasty. Yum!

Spinach and potato frittata

Ingredients
400g potatoes - I used kipfler - cut into 3 cm chunks
olive oil
half a bunch spring onions - finely sliced
2 portabella mushrooms, chopped finely
1 teaspoon garlic - chopped finely
1 teaspoon mixed herbs - I used an italian mix of parsley, oregano and basil
6 eggs
1/4 cup soy milk
1 box frozen spinach - defrosted and well drained
salt, pepper and chilli flakes to taste

Cook potatoes until tender. I microwave, you can boil or steam (whichever your preference).
Meanwhile, heat olive oil in an oven safe frypan and cook springonions and mushrooms until soft. Add cooked potatoes and lightly fry until golden. Add garlic, herbs and spinach .
Lightly beat eggs, milk, salt and pepper together and add to the frypan. Mix well then cook on the stove top for a further few minutes. Finish cooking in the oven (180 degrees 10-15 minutes depending on how deep your frittata ends up in your frypan...may even be longer if very deep).
Slice into wedges and serve warm with a tossed salad.
Enjoy!

xxx