Ingredients
-
2 teaspoons extra virgin olive oil
-
1 cup onion, finely chopped
-
10 ounces potatoes, diced and cooked
-
10 ounces spinach, trimmed, washed, cooked, chopped and squeezed dry (or one 10 oz package thawed frozen chopped spinach, squeezed dry)
-
1 cup fat free egg substitute
-
1 tablespoon fresh parsley, finely chopped
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper, freshly ground
-
1/4 teaspoon dried thyme leaves
-
1/4 teaspoon ground nutmeg
-
1 garlic clove, minced
Instructions
- Place large nonstick skillet over medium heat 30 seconds.
- Add oil; heat 30 seconds more.
- Add onions; cook, stirring often until the pale gold, about 7 minutes.
- add garlic; cook 1 minute more.
- Add potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg.
- Reduce heat to low.
- cover and cook until set and browned on bottom, about 10-15 minute.
- Loosen edges with knife and turn out onto warm platter, or serve directly from skillet.