Spinach, Egg, and Potato Casserole
Serves 8 / Unexpected guests? Here’s the perfect meal—quick, inexpensive, and made with staples you probably have on hand. If you like, add 1/2 cup sliced black olives, or substitute them for the mushrooms.
1 10-ounce package frozen chopped spinach, thawed
1 tablespoon olive oil
1/2-3/4 cup chopped yellow onion
1 cup sliced mushrooms (about 2 ounces)
1 medium russet potato, cut into small cubes
2 egg whites
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup low-fat sour cream
1/2 cup shredded low-fat cheddar cheese
1/2 cup shredded low-fat mozzarella cheese
1. Preheat oven to 350º. Spray a 9×13-inch nonstick baking dish with cooking spray and set aside.
2. In a colander, squeeze water out of spinach. Place on paper towels to drain.
3. In a large, nonstick skillet over medium heat, heat oil and sauté onion, mushrooms, and potatoes until potatoes are tender, about 15 minutes.
4. While potatoes are cooking, in a large bowl, beat eggs and egg whites. Thoroughly whisk in flour, salt, pepper, and sour cream. Stir in cheeses, spinach, and sautéed vegetables. Pour into prepared baking dish and bake for 40 minutes, or until firm.