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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When Laura Fall-Sutton of North Chicago, Illinois wants something special and substantial for brunch or breakfast, she relies on this full-flavored favorite for family and friends. LAURAâS TIP: âCanned, chopped tomatoes can be added for color or a cup of them substituted for the spinach. Or add a green salad to this meat- and wheat-free entree and serve up breakfast for dinner!â Ingredients:
6 egg whites |
3 eggs |
2 tablespoons water |
1/2 teaspoon coarsely ground pepper |
1/4 teaspoon salt |
1/2 cup chopped onion |
1/2 teaspoon minced garlic |
2 tablespoons olive oil |
2 medium red potatoes, cut into 1/4-inch cubes |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
3/4 cup crumbled feta cheese |
2 tablespoons minced fresh basil |
Directions:
1. In a bowl, whisk the egg whites, eggs, water, pepper and salt; set aside. In a 10-in. ovenproof skillet, saute onion and garlic in oil for 2 minutes. Add potatoes; cook and stir until almost tender, about 10 minutes. Reduce heat; sprinkle with spinach, feta cheese and basil.
2. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set. Uncover; broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 6 servings.
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