Cheese And Spinach Hasselback Frittata

Ingredients:

3 Large Eggs (Lightly Beaten)
A little shy of 1 cup of Milk
1 cup of Monterey Jack Cheese & Cheddar Cheese
1/8 Teaspoon of Sea Salt
1/4 Ground Black Pepper
2 cups of Spinach (lightly packed and roughly chopped)
1 pinch of Red Chili Flakes
1 – 2 Tablespoons of Olive Oil (Drizzled over potatoes)
7-10 Fingerling Potatoes (depending on size- Hasslebacked)
1/4 Teaspoon of Dried Italian Herbs
1 Tablespoon Grated Parmesan Cheese
1 tablespoon Unsalted Butter

Directions:

Preheat oven at 375 degrees. Cut your potatoes(hasselback style) and place them in an oval or pie pan around the edges. Drizzle with olive oil. Bake for 20 minutes. In a medium bowl, mix eggs, milk, salt, pepper, and red chili flakes. Stir in spinach and monterey jack and cheddar cheese. Take potatoes out of oven and change oven temp to 400 degrees. Add butter to the middle of baking pan, then pour egg mixture into the center. Add parmesan cheese and dried herbs on top of the potatoes with a small drizzle of olive oil on top of them. Bake for another 20 - 25 minutes or so or until golden and potatoes are soft to a fork.