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1
Preheat the oven to 375 degrees F.
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2
Heat 1 tablespoon olive oil in a large skillet over medium heat.
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3
Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm.
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4
Remove the potatoes from the skillet.
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5
Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic.
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6
Saute for an additional 1 to 2 minutes or just until the spinach is wilted.
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7
Season the vegetables with salt, and pepper.
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8
In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper.
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9
Pour into the skillet over the vegetables.
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10
Reduce heat to medium-low and scramble the eggs for 1 minute.
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11
Return the potatoes to the skillet.
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12
Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges.
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13
Drizzle olive oil around the edge of the pan to ensure easy removal.
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14
Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center.
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15
Serve straight out of the skillet, or flip onto a serving plate.
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16
Garnish with shredded Asiago cheese and fresh basil.
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17
Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams
