1-2cupsshredded cheeseAsiago, sharp cheddar, or Gruyere all work great
Preheat the oven to 375F.
Heat 1 tablespoon of olive oil in a non-stick, oven-safe pan (or cast iron skillet) over medium heat. Add the potatoes and saute for 7-10 minutes until tender. Meanwhile, whisk the eggs, basil, and cheese together in a bowl and set aside. Remove the potatoes from the pan and set aside.
Add the remaining olive oil and cook the green onion, tomatoes, and frozen peas for 3-4 minutes over medium heat. Add the spinach and garlic and cook for another 30 seconds or so.
Pour in the egg mixture and reduce the heat. Scramble the eggs for 1 minute then add in the potatoes. Cook for another 3-4 minutes until the egg starts to set. Smooth into an even layer and place in the oven for 10-12 minutes until the eggs have set. Slice and serve topped with more basil and cheese if desired. Enjoy!
What kind of potatoes should I use? I like to use red potatoes in my vegetable frittata. If you prefer something else, another good option is Yukon Gold.How to FREEZE: If you want to freeze the frittata for easy meal prep, make the recipe as instructed. Then, allow it to cool to room temperature before wrapping and freezing. It should keep well frozen for about a month.MAKE IT DAIRY-FREE: Simply omit the cheese. It will still be delicious!