I thought this was pretty tasty and I would make again. I used other reviewer's suggestions and jazzed up the potatoes a little by adding 1 Tbsp olive oil to them in a bowl and mixing with a little garlic powder, salt, pepper, dried basil, and dried oregano. I also had other veggies on hand, like grape tomatoes and a few mushrooms so I threw those into the frittata. Next time I'll add even more mushrooms b/c I love them with spinach. I had frozen spinach on hand so I used the whole box of that. I also added nutmeg to the spinach and some basil to the eggs. I used 3 whole eggs and 6 egg whites (calorie cutter). I cooked it on the stovetop and then transferred to the oven at 350 for about 6 minutes and then set it to broil at the very end. Had it for dinner and little kids and husband all liked it. It also reheated nicely for breakfast.
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