Serves: 4
Total Calories: 110

6 egg whites, beaten
3 eggs, beaten
1 1/2 cups potato, peeled, diced and cooked
2 slices Canadian bacon, diced
6 cups baby spinach, cooked, drained and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
2 tablespoons shredded Cheddar cheese

Whisk together egg whites and eggs in a large bowl. Stir in potato, Canadian bacon, spinach, salt and pepper. Spray a 9" cast-iron skillet with non-stick vegetable spray; place over medium-high heat. Add onion; sauté for 4 minutes until tender. Add potato mixture to pan; cook over medium heat for 5 minutes, or until almost set. Sprinkle with cheese. Bake at 400 degrees for 6 minutes, until set. Let stand for 3 minutes; slice into quarters.

Tip: Fresh fruit is perfect pairing with early-morning recipes. Set out plump strawberries, juicy oranges, peach slices and fresh berries to enjoy alongside favorite breakfast dishes. Serve with a bowl of sugar or cream alongside … just to make it extra special.

Nutritional Facts:

Serves: 4
Total Calories: 110
Calories from Fat: 45

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets