Potato, Tomato & Goat Cheese Frittata

Preheat oven to 350ºF.

Heat olive oil in a 10-inch skillet over medium heat. Place potatoes and onions in the skillet and cook until fork tender, about 15-20 minutes, stirring occasionally. Mix in garlic, spinach, salt and pepper. Continue cooking for 1-2 minutes, until spinach is wilted. Sprinkle cherry tomatoes, goat cheese and fresh herbs over potatoes.

In a bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Reduce heat to medium-low and cook for 3-5 minutes, gently lifting the edges with a spatula and tilting the pan so that the uncooked portion flows underneath. Bake for about 15 minutes or until set in the middle and lightly browned. Let rest for 5 minutes before serving.