You can add in left-over cooked meat if you want a heartier entree.

• 2 cloves garlic, minced
• 1 Russet potato, scrubbed and chopped into small pieces
• 1 medium yellow onion, peeled and chopped into small pieces
• 1 large tomato, cut into small pieces
• 9 oz. or one cellophane package fresh spinach
• 2/3 cup shredded cheddar cheese
• 6 eggs or 3 eggs plus 3 egg whites
• Pam
• 2 large pie plates

Chop everything first.  Spray a large skillet with Pam. Saute your garlic and when it begins to turn brown, add the chopped onion.  Continue to saute the onion and garlic, stirring from time to time.  When the onion starts to turn brown, add in the chopped potatoes.  Spray the top layer of potatoes with Pam and stir to combine with rest of vegetables.  While the potatoes are cooking, poke 2-3 holes in the package of spinach and steam your fresh spinach right in the cellophane package for 2 minutes on high in the microwave.  While the spinach is steaming, stir your potatoes.  Add the chopped tomatoes and stir to allow the juices from the tomatoes to penetrate through the potatoes and onions.  Remove the steamed spinach from the microwave and carefully open the bag.  Cut through the spinach several times horizontally and vertically, partially chopping the cooked spinach.  Add to the other vegetables in the skillet, stir to combine, cover with a tight-fitting lid and turn off the heat, but leave the skillet on the warm burner.

Beat the eggs in a medium to large bowl now; if you are using egg whites, beat those first.  In a separate bowl, break down the whole eggs and mix with a fork.  Add the whole eggs to the beaten egg whites and mix to a frothy stage.  Add the cooked vegetables and mix well.

Spray the two large pie plates well with Pam.  Scatter the shredded cheese over the bottom of the pie plates. Using a 1/3 to 1/2 measuring cup, scoop down deep into the vegetable-egg mixture so you don’t get all egg froth; pour a scoop into one pie pan and repeat for the other pie pan.  Continue scooping and alternating between the two pie pans until all the frittatta mixture has been evenly divided.

Place the pie pans with the frittatta mixture on a cookie sheet to add stability to the bottom of the pans.  Bake at 350°F for 30-40 minutes, until a knife inserted into the thickest part of the frittatta comes out clean.  Remove from the oven and serve warm, 1/2 pie plate for each of 4 people.

Real frittattas are usually baked in an oven-proof skillet or small ramekins.  No need to go to the expense of purchasing special cookware if you don’t mind scooping the frittatta out of the pie plate.  It won’t look as pretty in a heap on your plate, but it will still taste delicious!