Loaded with protein, super easy to make and lightened up with some egg whites.
5 Eggs, separated
8 Egg Whites, including separated whites
4 small-medium Yukon Gold Potatoes, sliced
2 cloves Garlic, minced
2 small Leeks, chopped
1 cup Tomatoes, chopped
1 cup Kale, chopped
1 Tbsp Fresh Basil or 1 tsp dried herbs of choice
1/2 cup Shredded Cheese
3 Tbsp High Heat Oil such as Canola
Salt and Pepper to Taste
Preheat the oven to 350°F then warm one tablespoon of oil in a skillet over medium-high heat. Add the potatoes, one layer at a time (with more oil as needed) and cook on each side (about 2 mins each) until light golden brown. Set aside on a plate lined with a paper towel.
Add the garlic, leeks and kale to the skillet and cook for 3-4 minutes then add the tomatoes and cook for another 1-2 minutes. Remove the vegetables from the skillet and set aside. Leave the skillet on the stove and reduce to medium heat.
Using a hand mixer, beat the 8 egg whites for 30 seconds, until fluffy. Add the 5 yolks and beat for another 10 seconds.
Next add the potatoes back to the skillet, layering them so that they form the bottom crust. Sprinkle with salt & pepper and herbs then layer the vegetables on top of the potatoes.
Pour in the egg mixture and allow to cook for 2-3 minutes, until it starts to puff up a little. Sprinkle the top with cheese then transfer the skillet to the oven and bake for 20-25 minutes. Turn the broiler on for 5 more minutes so that the top is golden brown.
Serve warm with a side salad or vegetable and enjoy!