Spinach, Potato and Cream Cheese Frittata

8 large eggs

4 ounces light (Neufchatel) cream cheese, cut in pieces

1/2 teaspoon salt

1 10-ounce box frozen chopped spinach, thawed and squeezed dry

1 tablespoon olive oil

2 cups frozen plain hash brown potatoes

1. Pre-heat the oven to 400 degrees.
2. Lightly beat the eggs with a fork. Add in the cream cheese and salt and beat lightly to break up the cheese. Stir in the spinach.
3. Heat the oil in a 9-inch cast iron or other heavy oven-proof skillet over medium high. Add the potatoes and cook, stirring, 4 minutes or until lightly browned.
4. Add the egg mixture and stir. Cook 4 minutes, stirring lightly, until the egg just begins to set. Transfer the pan to the oven and cook another 6-7 minutes, or until the egg is set and lightly golden on top.
5. Run a knife along the edge of the pan to loosen the frittata. Place a dinner plate (top side down) over the egg and invert the pan, thereby flipping the frittata onto the plate.
6. To serve, cut in wedges.

Makes 6 servings

Nutritional analysis per serving: 201 calories, 12 g protein, 8 g carbohydrates, 2 g fiber, 14 g fat, 5 g saturated fat, 296 mg cholesterol, 403 mg sodium