Chicken & Spinach Frittata

Serves: 6
Ready In: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes

12 oz tiny red-skin new potatoes, quartered 1/2 cup (125 mL) coarsely chopped onion (1 medium) 1/2 cup (125 mL) chopped cooked chicken 2 cups (500 mL) baby spinach, chopped 8 eggs, lightly beaten Salt & pepper, to taste

Cooking Instructions:
In a covered medium saucepan cook potatoes in enough boiling lightly salted water to cover about 10 minutes or just until tender. Drain; set aside. Meanwhile, preheat broiler. In a large ovenproof skillet, heat oil and sauté onions until tender, about 3 minutes; add chicken and spinach; cook about 5 minutes or until spinach is wilted and chicken heated through. Add cooked potatoes. In a medium bowl whisk together egg; pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Place skillet under the broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is set and no longer wet. (Or preheat oven to 400 degrees F and bake about 5 minutes or until top is set and no longer wet.) Let stand for 5 minutes. Slide frittata out onto a serving platter. Cut into six wedges.