Serves: 4

1. Beat eggs, milk, marjoram and 1/4 teaspoon salt set aside.

2. Melt butter in 10-inch nonstick skillet over medium heat. Add potatoes to skillet sprinkle with 1/4 teaspoon salt. Cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are tender.

3. Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted reduce heat
to low.

4. Carefully pour egg mixture over potato mixture. Cover and cook 6 to 8 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.

*Spreads with at least 65% vegetable oil can be used.

NUTRITION FACTS: 1 Serving Calories 305 (Calories from Fat 170) Fat 19g (Saturated 6g) Cholesterol 330mg Sodium 530mg Carbohydrate 20g (Dietary Fiber 2g) Protein 16g % DAILY VALUE: Vitamin A 28% Vitamin C 16% Calcium 20% Iron 12% DIET EXCHANGES: 1 Starch 1 1/2 High-Fat Meat 1 Vegetable 1 Fat


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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