1 teaspoon vegetable oil
1 lb. (about 4 medium) red potatoes, peeled, quartered and thinly sliced
5 large eggs
7 large egg whites
1 16-oz. container nonfat cottage cheese (small)
1 ¼ cups (4 oz. Reduced fat cheddar cheese, shredded
½ c. Parmesan grated
1 ½ c. (8 oz.) low fat ham, diced (or turkey-ham)
½ cup green onions, chopped
½ cup chopped red bell pepper
⅓ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
Coat a large non-stick skillet w/cooking spray. Add oil and heat to medium high. Add potatoes and sauté until tender and brown, about 14 minutes. Let cool slightly.
Whisk eggs and egg whites together in a large bowl. Add remaining ingredients and combine well.
Spray 9 x 13 pan w/cooking spray. Layer cooked potatoes in bottom of pan. Pour eggs mixture over potatoes. Bake in a rack in top third of oven at 350° F for 30-35 minutes or until golden on top and set in center. Serve immediately.
(from Spokane Junior League cookbook)
22 July 2005