In a medium bowl, beat the eggs and mix in milk, parmesan, oregano, salt, and pepper. Set that bowl aside.
In a medium pot of water bring enough water to boil that just covers the potatoes. Cook the potatoes until tender. If using leftover cooked potatoes or frozen potatoes, skip this step.
Once cooked, drain the potatoes and put aside or add the olive oil to a large skillet and when just starting to shimmer add the potatoes and brown them slightly.
Then add bell peppers and cook for a couple minutes until softened. Then add the spinach and stir until spinach is wilted. That happens quickly.
Keeping the skillet on the stove, pour the egg mixture over the cooked vegetables. Sprinkle the cheddar over the top and place in the oven until the eggs are firm and temperature of 165 degrees. That takes 10 – 12 minutes.
Remove from the oven and cool slightly before slicing and serving.
