Ingredients:
1 Lb. Red Potatoes (Cut into ½ Inch Chucks)
2 Tsp Olive Oil
1 Red Pepper (Chopped)
10 Oz Baby Spinach
2 Cloves Garlic (Crushed with Press)
6 Large Eggs
2 Large Egg Whites
1 Medium Yellow Squash (Shredded)
1 ½ Oz. Fontina Cheese (Shredded)
Directions:
Arrange oven rack 6 inches from heat source; preheat broiler. Place potatoes in microwave- safe large bowl; cover with vented plastic wrap. Microwave on high for 6 minutes or until potatoes are fork- tender. In a 12 inch non- stick skillet, heat 1 teaspoon oil on medium 1 minute. Add pepper; cook 5 minutes or until tender, stirring. Add to bowl with potatoes. Add spinach and garlic to skillet; cook 4 minutes or until moisture has evaporated, stirring. Add to same bowl. In another large bowl, whisk eggs, egg whites, and ¼ tsp. salt until blended. Stir in squash and vegetable mixture until well mixed. Wipe out skillet. Heat remaining oil on medium 1 minute; add egg mixture. Cover; cook 5 minutes or until edges are just set. Top with Fontina and wrap handle with heavy- duty foil. Broil 4 minutes or until golden brown.
