Ingredients
3 small red potatoes (about 8 ounces), peeled and cut into 1/4-inch slices2 tablespoons water2 teaspoons plus 1 tablespoon canola oil, divided1/2 cup chopped onion1 cup fresh baby spinach5 large eggs1/4 cup white wine or chicken broth1/4 teaspoon dried oregano1/4 teaspoon pepper1/8 teaspoon salt1 cup shredded cheddar cheese1/2 cup cubed fully cooked ham3 tablespoons shredded Swiss cheese1/4 cup grated Parmesan cheese
Preparation
Preheat broiler. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high for 3-5 minutes or until tender. Cool slightly; drain.
In a 10-in. ovenproof skillet, heat 2 teaspoons oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Remove from pan.
Add spinach to same pan; cook and stir 30-45 seconds or until wilted. Drain spinach and squeeze dry; coarsely chop. In a small bowl, whisk eggs, wine, oregano, pepper and salt; stir in cheddar cheese, ham, Swiss cheese, onion and spinach. Gently stir in potatoes.
In a 10-in. ovenproof skillet, heat remaining oil over medium heat. Pour in egg mixture. Cook, covered, until nearly set, 3-5 minutes. Sprinkle with Parmesan cheese.
Broil 3-4 in. from heat until eggs are completely set. 2-4 minutes. Let stand 5 minutes. Cut into wedges.
