Ingredients
The following ingredients have 4 Servings
- 1 tsp olive oil
- 1 shallot; finely diced
- 3-4 cloves garlic; plump, minced/grated
- 1 cup sun-dried tomatoes; diced (not packed in oil)
- 11 oz baby spinach, trimmed
- 12 large eggs
- 20 oz Simply Potatoes® Hash Brown pkg
- 1 tsp salt; divided
- 1/2 tsp black pepper; divided
- 1 tsp oregano; dried (1 tbsp fresh)
- 1 cup feta cheese; crumbled
- 1/2 cup fresh parmesan cheese; grated
Instruction
- Preheat oven to 375° and spray a 9 x 13 (or equivalent) dish with cooking spray.
- Heat a large pan over medium-high heat, add the oil.
- Sauté the shallot and garlic for 3-5 minutes until it softens and begins to become translucent.
- Reduce heat to medium-low, add sun-dried tomatoes, cook for 2 minutes to soften.
- Add cleaned and trimmed spinach and sauté until bright green and wilted, about 1-2 minutes. Turn off heat, set aside.
- Open the bag of Simply Potatoes, add 1/2 tsp salt and 1/4 tsp black better to the potatoes, coat/toss well. (This can be done in the bag, in a bowl, or a zip-seal bag).
- Arrange the seasoned potatoes evenly in the bottom of the dish.
- In a large bowl, whisk together eggs, salt, pepper, and oregano.
- Stir in the spinach mixture and cheese into the eggs.
- Pour mixture over the potatoes.
- Bake in oven until eggs are fully cooked through, about 30-35 minutes. Slice and serve.
