Ingredients
3 cups coarsely shredded peeled potatoes2 tablespoons olive oil, divided1 teaspoon salt, divided1/3 cup chopped onion1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup shredded reduced-fat Swiss cheese1/2 cup fat-free evaporated milk2 large eggs, lightly beaten2 large egg whites, lightly beaten1/2 to 1 teaspoon dried oregano1/4 teaspoon ground nutmeg
Preparation
In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°.
In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust.
Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
