December 04, 2016
Breakfast, Dairy, Vegetables,
Potatoes , Spinach, Budget-Friendly, Easy/Beginner Cooking, Weeknight Meals, Oven Bake, Stove Top, Low Fat, Vegetarian, Special Diet - Weight Watchers etc., Kosher Dairy more
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"6 smart points/serving
Recipe source: Weight Watchers The Little Big Book of Fruits & Vegetables"
In a saucepan place potatoes and enough water to cover and then bring to boil and cook until tender (20 minutes); drain and transfer to a bowl and mash until smooth.
Preheat oven to 375 degrees F.
Spray a 9 inch pie dish with non-stick spray and sprinkle with bread crumbs to coat bottom and side of dish.
In a skillet over medium heat heat the oil and then add the garlic and cook stirring constantly until fragrant (30 seconds). Stir in spinach and cook stirring until wilted (2 minutes). Add the spinach mixture to the potatoes, stir to combine and let cook slightly.
In another bowl whisk together the eggs, milk, salt, nutmeg and pepper; stir in the shredded Italian cheese blend and then stir into the potato mixture; spoon into prepared pie dish.
Bake for 25 minutes or until lightly browned and heated through. Sprinkle with Parmesan and bake until cheese melts (3-5 minutes). Cool for 5 minutes before cutting into wedges to serve.
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