another old favorite

I've been really craving eggs lately.  And since it was Saturday morning, I decided it was time for a big, hearty, rustic frittata.  I love these things.  You can pretty much do whatever the heck you want with them.  This time I used orange bell peppers, purple fingerling potatoes, onions, manchego and ricotta cheeses, and spinach.  With salted yellow and red cherry tomatoes and fresh parsley leaves for garnish.

5~6 purple fingerling potatoes, cleaned and sliced thin
1 Spanish onion, cut in half and sliced thin (pole-to-pole)
1 orange bell pepper, ribs and seeds removed, diced small
handful of fresh baby spinach, chopped
6 eggs
2 egg whites
splash of milk
1/2 freshly grated Manchego cheese
1/4 c (ish) ricotta cheese
salt and pepper to taste
olive oil

1.  In a medium bowl, whisk together eggs, egg whites, milk, and 1/4 teaspoon salt.
2. Meanwhile, in a large, oven-safe (preferably nonstick) skillet, heat about 1 tablespoon olive oil over medium-high heat.  Add the onions and potatoes, and cook until almost tender, 5~8 minutes.  Add peppers, and cook until tender.
3. Once peppers, potatoes, and onions are tender and starting to caramelize a little, add another 1/2 tablespoon of oil to prevent sticking, and add spinach and eggs.  Drop heat to medium-low, and periodically pull the sides into the middle as they cook.  Once the eggs are about halfway cooked, turn on the broiler.  Dollop a few spoonfuls for ricotta on top of the eggs and evenly sprinkle the manchego.  Place skillet under the broiler until eggs are set and the cheese is golden and bubbly.  The time will depend on your broiler.
4. Pull out from under the broiler and let cool for a few minutes.  Serve warm, cut into wedges.