Spanish Onion & Potato Frittata

2 Large Desiree potatoes, halved
2 cups butternut pumpkin, sliced 1cm thick
1 tablespoon olive oil
2 spanish onions, halved and thinly sliced
5 eggs
1 cup light evaporated milk
1/4 teaspoon salt (optional)
1/2 cup grated parmesan cheese
1/2 cup baby spinach

1. Place potatoes in a microwave container, cover and cook on high for 10 min or until tender. Drain and cut into 1cm slices.

2. Cover pumpkin in a microwave container and cook on high for 5 minues or until tender.

3. Heat oil in a med. sized. frypan and saute onions over a moderate heat for 10 min. or until soft and golden. Lay the potato and pumpkin slices on top of the onion.

4. In a separate bowl, whisk the eggs and milk. Season with salt (optional). Pour egg mixture over the vegetables, tipping the pan to distribute the egg mixture evenly. Sprinkle with cheese.

5. Cook for 10 min. over a medium heat or until the egg is just begining to set.
6. Place the frittata in the pan, under a medium grill for about 10 min. or until golden. Remove, sprinkle spinach across top, slice and serve. Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user BUSTIE1.