Mini Pesto Potato Spinach Frittata

 

1 medium potato, diced

2 T. olive oil + more for greasing pan

1 cup packed spinach, chopped

½ cup grated cheddar cheese

6 eggs

¼ cup milk

1 ½ T. prepared pesto

salt and pepper to taste

 

Preheat oven to 375. In a pan, heat olive oil over medium-high heat. Add diced potatoes and cook for 10 minutes. Stirring occasionally. Meanwhile, whisk together spinach, cheese, eggs, milk and pesto. Add cooked potatoes to egg mixture. Scoop into a greased mini muffin pan. Bake for 20-24 minutes or until tops are slightly browned and eggs cooked through