Potato Crusted Veggie & Prosciutto Frittata

Potatoes, thinly sliced
8-10 Eggs
4-5 Tbsp Coconut Milk
Tomatoes
Leeks
1/2 cup chopped spinach
1/2 cup chopped kale
Chopped fresh chives
Chopped fresh parsley
Chopped fresh thyme
Black pepper
2 ounces prosciutto
Italian/parmesan cheese

You can pretty much do any combination of veggies that you would like.

1. Heat some oil in a pan and brown potato slices. Remove to paper towel to drain/dry
2. Preheat oven to 325 degrees F.
3. In a large bowl, whisk together the eggs, coconut milk, spinach, kale, leeks, tomatoes, herbs, pepper and cheese.
4. In an oven proof or cast iron skillet, layer the potato slices to cover the bottom and sides as much as possible.
5. Pour the egg mixture into skillet. Tear up prosciutto and distribute the pieces throughout, pushing down into the eggs a bit.
6. Bake for 20-25 minutes, or until eggs are set.