Prep time 15-20 minutes, bake time about 35 minutes. Serves four.
Like many people, I eat more sweet potatoes than white potatoes now. The white variety have gotten a bad wrap. In winter we may crave starchy comfort foods like white potatoes. They do have have some nutritional value. They are a source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid. I never have potatoes and bread in the same meal to cut down on starch intake. I combined a few different recipes for this one. I wanted a bit of an Italian flavor. The first recipe said to thaw O’Brien potatoes. I did not have time for that so I just warmed them in the oven.
Frozen O’Brien potatoes to cover 8″ x 8″ baking dish (see photo at bottom of page)
1 1/2 cup chopped fresh organic spinach
3/4 cups chopped marinated artichoke hearts
Four organic eggs
6 oz organic 1% milk
1/2 Teaspoon minced garlic
1/4 cup Natural Parmasean Cheese
Thaw frozen potatoes in the oven for about 20 minutes at 250 degrees. Chop spinach and artichoke hearts into 1″ or less squares. Whisk four eggs, add garlic and milk and whisk a bit longer until mixed. Layer spinach and artichoke over potatoes. Pour egg mixture in dish. Bake at 350 degrees for 30 minutes. Add cheese and bake for five more minutes. Enjoy!