Spinach and Potato Frittata | Experience Life

Ingredients

• 2 tbs. extra-virgin olive oil
• 1/2 yellow onion, finely chopped
• 3 medium Yukon Gold potatoes, cut into ½-inch cubes (about 3 cups)
• 5 ounces fresh spinach leaves, stems removed
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 8 eggs, beaten
• 8 pitted Kalamata olives, sliced
• 1/2 cup crumbled ricotta salata cheese