Directions
Preheat the oven to 400°F.
Coat an 8-inch cast-iron skillet with cooking spray, and set aside.
Pat the shredded potatoes with a paper towel to remove some of the moisture. Line the potatoes along the bottom and sides of the greased skillet, pressing down slightly. Coat the top with more cooking spray.
Bake for 15 minutes, until the edges turn light brown.
Meanwhile, heat the olive oil in a pan set over medium heat. Add the onions, and cook until translucent. Then add the tomatoes and mixed greens, and cook for a minute or two until the greens reduce.
Transfer the cooked vegetables to a large bowl, and add the cheddar cheese, salt, pepper and eggs. Stir to combine.
Reduce oven to 350°F.
Pour the egg mixture over the potato crust. Bake for 30–35 minutes, or until eggs are set.
Nutrition Information
Serves: 6 | Serving Size: 1 slice
Per serving: Calories: 226; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 202mg; Sodium: 244mg; Carbohydrate: 16g; Dietary Fiber: 2g; Sugar: 3g; Protein: 12g
Ingredients
Cooking spray
2 medium potatoes, peeled and shredded (about 1–1 1/2 cups)
1 tablespoon olive oil
1 small onion, chopped
1 cup halved cherry tomatoes
2 cups baby kale, spinach and Swiss chard
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
6 large eggs, beaten