- 2 cups finely chopped red potatoes (about 1 pound)
- 1 cup chopped beet greens
- 1/3 cup fat-free milk
- 2 tablespoons grated fresh Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 3 large egg whites
- 1 teaspoon butter
- Cooking spray
- 1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese
- 4 beet green leaves, optional
Directions
- Preheat broiler.
- Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 8 minutes. Add chopped beet greens; cook 2 minutes or until tender. Drain.
- Combine milk and the next 5 ingredient (milk through egg whites) in a large bowl, and stir with a whisk. Stir in potato mixture.
- Melt butter in a medium nonstick skillet coated with cooking spray over medium heat. Pour the egg mixture into skillet; cook 15 minutes or until top is just set. Sprinkle with mozzarella.
- Wrap handle of skillet with foil. Broil 15 minutes or until golden brown. Garnish with beet green leaves, if desired.