Great dish for sharing, and can be eaten hot or at room temperature!


  • 2 tablespoon unsalted butter
  • 3 small potatoes, medium dice
  • ½ medium onion, finely diced
  • 1 garlic clove, minced
  • 3 tomatoes, diced
  • garlic & herbs salt
  • bunch spinach, washed and de-stemmed
  • 8 eggs
  • ½ cup milk– dairy, nut or oat
  • freshly ground black pepper and crushed red pepper flakes to taste
  • 1 ½ cups smoked gouda cheese, shredded


  • Cutting board
  • Chef’s knife
  • 8″ oven-safe skillet 
  • Whisk
  • Spatula


  1. Preheat oven to 400˚F. Melt the butter in a 9-inch ovenproof skillet over medium-high heat. Add the potatoes and cook for 8 to 10 minutes, until golden brown and tender. Transfer the potatoes to a small bowl and set aside. Add the onion, garlic and tomatoes to the pan, season with herb salt and cook for 2 to 3 minutes, until the vegetables are softened. Stir in the spinach and cook for about 1 minute, until the spinach is wilted. Add the potatoes back to the pan and stir to combine.
  2. Meanwhile, in a large bowl whisk together the milk, eggs, 1 cup of cheese and season with garlic herb salt, freshly ground black pepper, and crushed red pepper flakes.
  3. Pour mixture into the skillet. Reduce the heat to medium and cook for 5 to 6 minutes, until the eggs begin to set and the edges begin to brown.
  4. Sprinkle the remaining ½ cup of cheese over the top and transfer to the oven. Cook for 5 to 10 minutes, until the top is golden brown and the eggs are set. Remove from oven and let cool for 10 minutes.

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