potato and spring onion frittata

ingredients:

6 eggs
2 tbsp. plain yogurt, milk, cream, sour cream (or whatever you have and like with eggs)
salt and pepper to taste
a dash of thyme
a dash of oregano (you can substitute any other herbs you prefer)
2 tbsp. olive oil
1 small potato of any variety, thinly sliced
several spring onions, chopped
1 cup shredded Parmesan cheese (or cheese of your choice)

Preheat the oven to 425 degrees Fahrenheit. Combine eggs, dairy products, salt, pepper and herbs. Whisk together. In a large ovenproof skillet, over medium-high heat, pour in olive oil, add potatoes and sauté until browned on all sides. Once potatoes are browned, arrange them evenly on the bottom of the pan, sprinkle in the spring onions and pour the egg mixture over the top. Let the mixture cook for about two to three minutes, then place the skillet in the oven and bake for twenty minutes. Remove the pan from the oven and preheat the broiler. Sprinkle cheese on top of frittata and place under the broiler for about three to five minutes or until cheese is golden and bubbly. Serve immediately.

serves 6

Substitutions/Additions:

• If you don’t have yogurt, you can substitute in milk, cream or sour cream
• Instead of oregano, try adding in any one of your favorite spices
• For a different taste, try swapping in the cheese of your choice for Parmesan