This hearty dish is a great choice for breakfast, brunch or even a light dinner.
- 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