Directions:
- Preheat oven to 375°.
- Place potatoes and 1 tablespoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Peel potatoes; discard peels. Press cooked potatoes through a ricer into a large bowl.
- Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes, stirring frequently. Stir in romaine, spinach, and arugula; cook 1 minute or until greens wilt, tossing frequently. Remove greens from pan; finely chop.
- Add greens, milk, fontina, eggs, and remaining 1/2 teaspoon salt to potatoes; stir well to combine. Coat a 9-inch pie plate with cooking spray; dust with breadcrumbs. Add potato mixture to prepared dish. Bake at 375° for 25 minutes. Remove from oven; sprinkle with pecorino. Let stand 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.53 Kcal (798 kJ) | ||
| Calories from fat | 52.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 9% | |
|---|---|---|---|
| Cholesterol | 67.32mg | 22% | |
| Sodium | 1551.78mg | 65% | |
| Potassium | 1177.48mg | 25% | |
| Total Carbs | 28.03g | 9% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 9.76g | 20% | |
| Vitamin C | 53.1mg | 89% | |
| Iron | 95.7mg | 532% | |
| Calcium | 200.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 67.36 Kcal (282 kJ) | ||
| Calories from fat | 18.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 9% | |
|---|---|---|---|
| Cholesterol | 23.8mg | 22% | |
| Sodium | 548.59mg | 65% | |
| Potassium | 416.26mg | 25% | |
| Total Carbs | 9.91g | 9% | |
| Sugars | 0.84g | 10% | |
| Dietary Fiber | 1.24g | 14% | |
| Protein | 3.45g | 20% | |
| Vitamin C | 18.8mg | 89% | |
| Iron | 33.8mg | 532% | |
| Calcium | 71mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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