1. Melt the garlic butter in a 12” / 30 cm diameter pan.
2. Stir-fry the spinach until wilted.
3. Remove and chop fine and return the liquid back to the pan.
4. Stir-fry the onions in the spinach liquid until glossy.
5. Whisk the eggs with a regular hand wire whisk for a minute or two until slightly frothy.
6. Add the salt, pepper, and mashed potato (leftover from the previous meal) and mix through.
7. Add milk and cream and be sure to whisk some more as dairy, like milk and cream, is a vital part of any frittata.
8. It’s the dairy that gives the frittata a nice creamy, fluffy texture. Without it, your frittata will be flat and dense.
9. If you have any left-over liquid, you need to remove it from the pan and discard it, or else it will make the frittata watery.
10. Add the pulled pork to the pan and then pour the egg/milk and cream mixture over everything and cook on the stovetop.
11. Sprinkle with half the grated cheese.
12. It’s imperative to keep the heat at no more than medium-low.
13. I had it on #4 (halfway mark).
14. Place a lid on the pan and let it cook until 80-90% set.
15. Use a spatula to loosen the edges.
16. Too much time on the stovetop, or too high a flame, and the frittata will easily get too much color or burn on the bottom.
17. By the time I had it to 80-90% set point, I placed a large enough plate to cover the pan, then gently tipped it over onto the plate, and ever so slowly moved the entire frittata back into the pan to bake the bottom.
18. Add the remaining cheese and fine crumbled fetta cheese and replace the lid for 1 minute or two just to melt the fetta serve with a side salad or enjoy it while still warm.
19. No actual recipe was used, I used my imagination and whatever I had on hand, leftovers from a previous meal, and typical for us to do on a Sunday evening to clean out the fridge for the new week.

Flipping the eggs requires a plate and some confidence. Place the plate face-down on top of the skillet, and flip the two, so that the frittata falls onto the plate. When you remove the skillet, you’ll see the browned underside of the frittata.