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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I combined two recipes to come up with this dish that's terrific for either brunch or dinner. Reduced-fat cheese, egg whites and a shredded-potato crust help lighten it up. &$151;Lola Kauffmann of Goshen, Indiana Ingredients:
3 cups coarsely shredded peeled potatoes |
2 tablespoons olive oil, divided |
1 teaspoon salt, divided |
1/3 cup chopped onion |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup (4 ounces) shredded reduced-fat swiss cheese |
1/2 cup fat-free evaporated milk |
2 eggs, lightly beaten |
2 egg whites, lightly beaten |
1/2 to 1 teaspoon dried oregano |
1/4 teaspoon ground nutmeg |
Directions:
1. In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°.
2. In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust.
3. Bake for 25-30 minutes or until top begins to brown and a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
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