Potato and Veggie Frittata

### Instructions:

#### 1. **Cook the Potatoes:**
Begin by heating 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they are tender and golden brown. You want the potatoes to get crispy on the outside while staying soft inside. Once cooked, remove them from the skillet and set them aside.

#### 2. **Sauté the Vegetables:**
In the same skillet, add a little more olive oil if necessary. Sauté the chopped onion, bell pepper, and zucchini over medium heat for about 5-7 minutes, or until they are soft and beginning to brown. Add the spinach and cook for another 2 minutes until it wilts (if you’re using frozen spinach, allow it to thaw and squeeze out excess moisture before adding).

Season the vegetables with salt, pepper, garlic powder, and dried oregano (if using). Stir to combine and ensure the vegetables are well-seasoned.

#### 3. **Add the Potatoes:**
Once the vegetables are cooked, return the crispy potatoes to the skillet, mixing them in with the other vegetables. Spread the mixture evenly across the bottom of the skillet.

#### 4. **Prepare the Egg Mixture:**
In a bowl, whisk together the eggs, salt, pepper, and any additional spices you like. Pour the egg mixture over the vegetable and potato mixture in the skillet, ensuring that the eggs are evenly distributed. Sprinkle the shredded cheese on top for added flavor and creaminess.

#### 5. **Cook the Frittata:**
Reduce the heat to low and cook the frittata on the stove for about 5-7 minutes, allowing the eggs to begin setting at the edges. While the frittata is cooking, preheat your oven’s broiler on high.

#### 6. **Finish Under the Broiler:**
Once the edges of the frittata have set, carefully transfer the skillet to the oven under the broiler. Broil for 3-5 minutes, or until the top is golden and the eggs are fully set in the center. Keep a close eye on it to prevent burning.

#### 7. **Serve and Enjoy:**
Remove the frittata from the oven and let it cool for a few minutes before slicing it into wedges. Garnish with fresh herbs like parsley or basil if desired, and serve warm.

### Why You’ll Love This Potato and Veggie Frittata:

– **Easy to Make**: Frittatas are a fantastic option for a quick meal, and this one is especially simple because everything cooks in one skillet. There’s no flipping required, and it’s nearly foolproof, making it perfect for even beginner cooks.

– **Customizable**: One of the best things about a frittata is how versatile it is. You can easily swap out vegetables depending on what you have on hand. Try adding mushrooms, tomatoes, broccoli, or even leftover roasted vegetables. The possibilities are endless!

– **Nutritious and Balanced**: With a combination of eggs, potatoes, and vegetables, this frittata provides a well-rounded meal with protein, fiber, and plenty of vitamins and minerals. It’s a great way to sneak more vegetables into your diet while enjoying a delicious, comforting meal.

– **Great for Meal Prep**: This frittata can be made in advance and stored in the fridge for up to 3 days. It’s perfect for meal prep because you can enjoy it for breakfast, lunch, or dinner throughout the week. You can even slice it into individual portions and pack it for an on-the-go lunch.

– **Vegetarian-Friendly**: This frittata is a great option for vegetarians, as it’s loaded with fresh vegetables and eggs for protein. If you follow a dairy-free diet, simply skip the cheese or use a dairy-free alternative.

– **Filling and Satisfying**: The combination of potatoes and eggs makes this frittata filling enough to keep you satisfied for hours. It’s perfect for those days when you want something hearty but still light enough to feel good.

### Health Benefits:

– **Rich in Protein**: Eggs provide a high-quality source of protein, which helps build and repair tissues and keep you feeling full longer.

– **Packed with Veggies**: With ingredients like spinach, bell peppers, zucchini, and onions, this frittata is a great way to get in your daily dose of vegetables. Vegetables are loaded with fiber, vitamins, and minerals that support overall health and well-being.

– **High in Fiber**: Potatoes, especially when left with the skin on (if you prefer), are a great source of fiber, which aids digestion and helps maintain steady blood sugar levels.

– **Good for Heart Health**: Olive oil, used in cooking the potatoes and vegetables, is a heart-healthy fat that contains antioxidants, which can reduce inflammation and promote heart health.

### Final Thoughts:
A **Potato and Veggie Frittata** is an easy, satisfying, and nutritious meal that’s perfect for any time of day. With simple ingredients and minimal preparation, it’s a great option for busy mornings, laid-back brunches, or even a cozy dinner. Whether you’re making it for yourself or serving it to a crowd, this frittata is sure to impress with its flavor and versatility. Give it a try, and enjoy a comforting, wholesome dish that’s both delicious and good for you!