Leftovers Frittata

Prepared by: Andrea
Serves: 6

I used the leftover salmon and potatoes from dinner last night to make a breakfast frittata.  It actually tasted pretty good!  I'm posting the ingredients I added, but really you can add anything you would like (bacon, mushrooms, peppers etc.)

Prep:

Preheat oven to 350
Add 2 tbsp olive oil to a medium skillet and then saute two minced cloves of garlic.  Add one chopped yellow onion and saute about 5 minutes until cooked.  Remove onion and add one bunch of spinach to the  oil - you can add more olive oil if needed.  Once spinach is cooked remove from pan and add another minced clove of garlic. While garlic browns mix 7 eggs, 2/3 cup cheddar (probably Parmesan would be better but we were out) salt and pepper in a bowl.  Add in cooked spinach and onions, leftover salmon (chopped) and leftover red potatoes (diced).  Whisk and then pour into skillet.  Cook on stovetop low heat for 10 minutes and transfer to oven.  Bake in oven until the top is not wet anymore - it was about 8 minutes for us.