Veggie Frittata

Remember when mom and dad would make a frittata with whatever was in the fridge? Those were some of my favorite meals because I remember the two of them working together to make everyone dinner.
Well, we have started to make a frittata at the end of the week to use up all the veggies before going to get more from the farmer's market.

Basic frittata-
this made enough for 2 of us- you can double it for more people or save some for lunch if it's just you.

Ingredients:
2 small red potatoes (or 1 large Idaho potato); sliced thinly
4 eggs (or equivalent in egg whites/egg beaters)
1/4 cup milk
salt and pepper to flavor
any veggies you have sliced in small bite-size pieces
we used-
torn spinach
squash
zucchini
tomatoes
sun dried tomatoes
1-2 garlic cloves, chopped up
olive oil

In a ____ warm olive oil and cook potatoes for 10 minutes or until soft on each side (season potatoes with salt, pepper, and any good spicy seasoning- like that one Tanja brought back from Louisiana....so yummy!). Add veggies to soften potatoes for 2-3 minutes; add extra olive oil if needed. Mix eggs, milk, and any seasonings in a bowl then add to pan of potatoes and veggies. Place a lid on top and reduce heat to medium. Cook for 5-8 minutes or until egg mixture is cooked.
A filling meal with lots of veggies- and now you can go get some more!