12 ingredients
1/2 cup, shredded Mozzarella cheese part skim low moisture
1/2 cup Parmesan cheese grated
2 potato medium (2-1/4" to 3-1/4" dia) Russet potatoes with skin raw
1/2 medium (2-1/2" dia) Onions raw
1 tbsp Canola oil
8 large egg Egg whole raw
1/3 cup Milk low fat 1% milkfat
4 tbsp Basil fresh or raw herb
1/2 tsp Salt
1/4 tsp Pepper black
1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers sweet red raw
2 cup Spinach all varieties raw
10 steps
- Preheat oven to 375F.
- Mix together the mozzarella and 1/4 cup Parmesan cheese and set aside.
- Slice the potatoes with peel and chop the onion.
- Heat oil in oven-proof skillet (a 12 inch skillet works well). Place the onions and potatoes in bottom of skillet.
- Sprinkle with the other 1/4 Parmesan cheese. Cook for about 4 minutes on each side.
- Beat eggs and add milk, basil, salt and black pepper.
- Cut the red pepper into bite-sized pieces.
- Top the potato-onions with spinach and red pepper.
- Poor egg mixture over the vegetables.
- Bake uncovered for about 10 minutes, or until eggs are set.
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