Frittata
5 eggs
1 Tbsp extra virgin Olive oil
1 medium onion, thinly sliced
3-4 small red potatoes, boiled and quartered
1 zucchini, thinly sliced
2 roma tomatoes, thinly sliced
Salt and Pepper, to taste
1 c spinach or Swiss chard, shredded
Chopped fresh cilantro
Your favorite salsa or pico de gallo
1 lime quartered
1 avocado, chopped
Preheat oven to 350 F. In a small bowl, whisk eggs. Set aside.
Sauté the onions in the olive oil until slightly translucent. Add the potatoes, zucchini, and tomatoes and sauté for 3 minutes. Add salt and pepper, if using. Add spinach (or swiss chard) and sauté for another 1-2 minutes. Transfer ingredients to a baking dish and pour eggs over top. Bake for 3-5 minutes until eggs are cooked.
Serve with fresh cilantro, avocado, a squeeze of lime, and salsa.