Fast and Flavorful Frittata

February 22, 2016

Here is a fast, simple and protein loaded Lenten supper.

A vegetable frittata made with 6 beaten eggs, 1 cup Half/Half, 1 cup diced cooked kale or frozen spinach, thawed and well squeezed, 1 medium potato, microwaved, cooled and diced, 1 cup your favorite cheese, grated and salt and pepper to taste.

Combine everything in a large bowl and mix well. Throw in some herbs or your favorite spice. Pour into greased pie pan and bake at 375F until the frittata is set.

Serve warm.