eggs and potatoes florentine

Egg, fresh, 6 medium
2 small-med potatoes thinly sliced
Baby Spinach, fresh, 4 cup Onions, raw, 1 cup,
1/2 c. chopped onion
4 TCottage Cheese, Nonfat
Olive Oil, 2 tbs
water to steam

sautee potatoes in oil. after they begin to brown turn on medium heat and put lid on skillet to steam, turning occasionally. when close to cooked, add 1/2 onions and 2 T cottage cheese. Add spinach and put lid on for 1 1/2 minutes. Break eggs around edges of skillet. Add a few T of water to either side of skillet and return lid for 2 min. to steam the eggs. Remove lid and check. Cook to desired doneness, covering again with lid and checking periodically.

The cottage cheese gives the illusion of the cream you would have with eggs florentine. The potatoes balance nicely and make this a one skillet meal w/ no toast required. We have it for supper or breakfast.

Number of Servings: 2

Recipe submitted by SparkPeople user BAUDY1.