Instructions

• Preheat oven to 375°F. Spray an 8-inch pie pan with nonstick spray or line it with nonstick foil.
• Press 2cups potatoes shredded evenly into the pan, pressing up the sides to form a crust.
• Bake the potato crust for 10 minutes. Remove from the oven.
• Sprinkle half of the 3/4cup feta cheese crumbles into the bottom of the hot crust and set aside.
• Heat 1tablespoon olive oil in a small skillet over medium heat. Add 1cup grape tomatoes (halved) and 3cups baby spinach. Cook, stirring, until the spinach is wilted and the tomatoes are slightly softened, about 2–3 minutes.
• Transfer the tomato-and-spinach mixture onto the feta in the crust, spreading it evenly. If there is excess liquid in the skillet, drain it before adding.
• In a bowl, whisk together 2eggs, 2egg whites, 1/4cup skim milk, 1/2teaspoon kosher salt, and 1/4teaspoon ground black pepper until combined.
• Pour the egg mixture evenly over the spinach and tomatoes in the crust. Sprinkle the remaining feta over the top.
• Bake for about 30 minutes, or until the filling is set and lightly browned.
• Remove from the oven and let rest for 10 minutes before slicing and serving.