- 1 tablespoon olive oil, divided
- 1 (20-ounce) package refrigerated shredded potatoes (about 3 1/2 cups)
- 1 large egg white, whisked
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 6 ounces fresh spinach
- 1/4 cup chopped onion
- 2 tablespoons water
- 6 large eggs
- 1/4 cup part-skim ricotta cheese
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Swiss cheese, shredded (about 1/2 cup)
- 1 ounce Canadian bacon, finely chopped
- calories 380
- fat 17 g
- satfat 6 g
- monofat 7 g
- polyfat 2 g
- protein 20 g
- carbohydrate 37 g
- fiber 6 g
- cholesterol 340 mg
- sodium 720 mg
How to Make It
Preheat oven to 400°. Coat inside of a 9-inch deep-dish pie plate with 1 teaspoon olive oil; set aside.
Combine potatoes and egg white in a large bowl; toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.
While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 2 minutes or until spinach begins to wilt; drain. Place spinach mixture in a colander, and squeeze to drain; coarsely chop, and set aside.
Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Add black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.
Pour egg mixture over potato crust; spread with the back of a spoon to distribute evenly, leaving a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 5055 minutes, until puffed and golden. Cool on a wire rack 1015 minutes before serving. Slice into 4 equal pieces and serve.