Ingredients For the Potatoes: 2 pounds Yukon Gold potatoes, cut into wedges, or mini yellow potatoes left whole 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon grainy mustard For the eggs and spinach: 10 eggs 2 tablespoons Italian flat leaf parsley, chopped 2 tablespoons chives, chopped 2 tablespoons dill, chopped (optional) 1 teaspoon salt pepper to taste butter or olive oil for scrambling 4 ounces crumbled goat cheese 4 large handfuls spinach Instructions 1. Preheat the oven to 400F. Toss the potatoes with the olive oil, salt, and pepper and spread into an even layer on a baking sheet. 2. Roast for 30-35 minutes, until fork tender. Cool slightly then toss with the mustard. 3. Mix together the eggs, herbs, salt, and pepper. 4. Scramble the eggs in over low heat in a little butter or olive oil until just set. 5. Turn off the heat and fold in the goat cheese crumbles. 6. Scoop the eggs out onto a plate and wipe out the skillet with a paper towel. 7. Add a little more butter or olive oil to the pan over medium-high heat. Add the spinach and a pinch of salt and cook, stirring constantly until the spinach barely begins to wilt, about 30 seconds. It will continue to cook as you plate the food, so you don't want to overcook it here. 8. Assemble the dish by placing a layer of roasted potatoes on the bottom then topping with the scrambled eggs followed by the spinach. Enjoy!