In a medium nonstick or well-seasoned skillet cook the potato and onion in hot margarine or butter over medium heat for 8 to 10 minutes or until tender, stirring often.
Meanwhile, in a medium mixing bowl beat together the eggs, milk, tarragon or thyme, and pepper. Stir in the spinach and turkey or ham. Pour the egg mixture over the potato mixture in the skillet.
Cook, without stirring, until the mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Cook for 3 to 4 minutes more or until the eggs are cooked throughout but still glossy and moist. If desired, sprinkle with cheese. Makes 2 servings.
Finish breakfast right with small bowls of sliced fresh strawberries sprinkled with granola.