I haven’t had a recipe post in a while, so here goes.
I made this up as I went along and it was totally inspired by leftovers / what we had on hand (the best kind of recipe!).
- 1 onion, finely diced
- 1/2 bag spinach, finely chopped
- 1 russet potato, very thinly sliced
- 2 cups egg whites
- 4 eggs
Heat oil in an oven-safe pan (I used a 12″ skillet). Add onion and saute until translucent.
Meanwhile, in a bowl, whisk egg whites, whole eggs, parmesan, oregano, salt & pepper together.
Add spinach to onions and toss until spinach is wilted. Lay potatoes in pan and cook until translucent (if the potatoes are sliced thinly enough, this should just take a few minutes).
Crumble feta into pan and pour in egg mixture.
Bake for 20-25 min @ 350°.