Potato-olive frittata

8 eggs
1 tsp dried oregano
1/4 tsp salt
2 tbsp EVOO
2 medium potatoes, thinly sliced
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/2 cup sliced pitted olives
1/4 cup shredded parmesan

Beat eggs, oregano, and 1/4 tsp salt together with a fork. Set aside.

Heat oil in a skillet. Add potatoes, garlic, 1/4 tsp salt, and black pepper. Cover and cook over medium heat for 5 minutes. Turn potato mixture with a spatula, then cover and cook for 5-6 minutes or until potatoes are tender, turning once more halfway through.

Pour egg mixture into skillet over potato mixture. Sprinkle with olives. Cook over medium heat. As egg mixture sets, run a spatula around edge of skillet, lifting egg mixture to allow the uncooked portion to flow underneath. Continue cooking and lifting edge until egg mixture is almost set but still moist.

Remove skillet from heat; cover and let stand 3-4 minutes. Sprinkle with cheese.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SPARKLIESEL.