Recipe

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• 1/3 cup extra-virgin olive oil
• 2 onions, cut into wedges
• 1 lb potatoes, sliced very thinly
• 2 garlic cloves, crushed
• 2 tsp chopped fresh thyme or parsley
• 2 cups fresh spinach , tough stems removed
• 4 eggs, beaten
• 1/2 cup mozzarella or cheddar cheese, shredded
• salt and freshly-grated black pepper , to taste

• 1 Preheat oven to 400F.
• 2 Heat oil in a stovetop-to-ovenproof casserole dish.
• 3 Add onions, potatoes, garlic, and herbs and saute for 5 minutes, stirring until the vegetables are well coated with oil and the potatoes are beginning to turn golden.
• 4 Place casserole in preheated oven and bake for 25 minutes, then remove, stirring in the spinach and eggs.
• 5 Sprinkle the top with cheese and return the dish to the oven.
• 6 Bake 10 minutes, or until the eggs are set. Serve hot.