Ingredients

2 Tbsp. olive oil

2 Tbsp. butter

1 1/2 cups chopped onion

8 ounces sliced shiitake mushroom caps

3 garlic cloves, minced

2 cups shredded hash brown potatoes

1/4 cup vegetable bouillon

5 cups fresh baby spinach

2 tablespoons thinly sliced fresh basil

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 ounces reduced-fat Swiss cheese, finely chopped

oil or butter for greasing dish

1/2 cup milk (not non-fat)

6 large eggs, lightly beaten

Preparation

  1. Heat olive oil and butter together until butter is melted. Add onion, mushrooms, and garlic to pan; sauté for 6 minutes. Add potatoes and liquid; cook 6 minutes, stirring frequently. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in cheese. Place mixture in an 11 x 7-inch broiler-safe glass or ceramic baking greased dish. Cover and refrigerate overnight.

  2. Preheat oven to 350°.

  3. Uncover dish. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over chilled mixture. Bake at 350° for 28 minutes.

  4. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.