This hearty dish is a great choice for breakfast, brunch or even a light dinner.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
1⁄4 cup plus 2 tablespoons Greek low-fat yogurt
1 (10-ounce) bag fresh spinach
1 large baking potato, sliced lengthwise into paper-thin slices
1 large sweet onion, sliced
1 (8-ounce) package sliced fresh mushrooms
1⁄4 cup plus 2 tablespoons skim milk
12 ounces Swiss cheese, grated
5 large eggs, lightly beaten
2 teaspoons olive oil
1 teaspoon sea salt, divided
Cracked black pepper to taste
2 tablespoons fresh herbs parsley, chives, dill
All-purpose cooking spray
Diced tomato (optional)
Fresh chopped parsley or dill (optional)
Preheat in oven to 350°.
Clean spinach and pull off the stems. Add 2 tablespoons of water to a deep pot with a lid. Add spinach and place pot over low heat so the spinach cooks gently for about 5 minutes. Drain cooked spinach in colander and press out excess water. Set aside.
Thinly slice raw peeled potatoes lengthwise with a mandoline slicer to get uniform paper-thin slices.
Slice onions and mushrooms. Sauté onions and mushrooms in olive oil, until they have released liquid. Drain.
In a large bowl, combine eggs, low-fat Greek yogurt, milk, salt, pepper and fresh herbs. Set aside.
Spray an 8-x8-inch square baking dish with cooking spray. Add one-third of potato slices to bottom of dish. Top with one-third of onion-mushroom mixture, spinach and cheese. Pour one-third of egg mixture over vegetables and sprinkle with salt and pepper. Repeat layers two times.
Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes, or until potatoes are tender.
Let cool for at least 10 minutes before slicing.
Source of recipe: Diane Boyd, winner of the BUILD A BETTER BRUNCH contest