Mama's  Frittata
Potato, Ham, Zucchini, Spinach
Serves 2-4

Ingredients

2 sm. Red Potatoes
½  ham steak
1 chopped garlic
1 Onion - diced
1 zucchini - chopped
½ pkg of sliced mushrooms
½ pkg of washed spinach
6  eggs w a dash of milk mixed together  
½ to ¾  pkg. of Shredded Cheese 
(I use Italian mix with a few slices of Havarti dill as well)
Olive Oil
Butter
Salt & Pepper to taste

Mix eggs and milk together lightly.  Set aside.

Dice red potatoes and fry in T. of oil until done.  Set aside.  

On medium to high heat in  small to medium non-stick frying pan sauté garlic, onions & ham  with ¼ cube of butter. 

Add zucchini, mushrooms and continue cooking until they start to soften.  Add salt & pepper to taste.  Add red potatoes. 

Add spinach and cook until wilted.   Continue cooking lowering heat to a simmer mixing all ingredients for a few more minutes.  You want everything lightly cooked al dente.

Sprinkle cheese on top of mixture and slowly add egg mixture.  Lay in havarti slices.

Cover and continue cooking on simmer for  15-20 minutes or until egg starts to firm up.  Take off cover, continue cooking until top of frittata continues to firm up.  Once firm slide spatula along the edges of frittata to break it away from the sides.  Continue trying to slowly lift the edges and shake the pan until you can see the frittata moving freely in the pan.

Use plate approx. the same size as your  pan to cover the top of the frying pan.  With a swift and smooth movement flip pan and plate upside down so the frittata will fall onto the plate.  Slide frittata back into the pan and cook for another 10 – 15 min. on simmer.

Use the same process to remove cooked frittata from the pan on to serving plate.

Sprinkle with more cheese to melt on top.