Nutritional Information: Calories per servings 161 | Calories from Fat: 67 | Total Fat: 7.5 | Saturated Fat: 3.1 | Cholesterol: 193 | Sodium: 139 | Total Carbohydrates: 14.4 | Sugars: 2.9 | Dietary Fiber: 1.8 | Protein: 9.9 | Vitamin A – IU: 1073 | Vitamin C: 21 | Calcium: 98 | Iron: 2 | Potassium: 426 | Thiamin: < 1 | Niacin Equivalents: 3 | Vitamin B6: < 1 | Magnesium: 29 | Folate: 44

Yields: 6-8 servings | Total time: 20 minutes

Ingredients:

• 2-1/2 potato, peeled
• 2-1/2 small onion, chopped
• 5 cloves garlic, chopped
• 1-1/4 cups chopped fresh spinach
• 10 eggs, beaten
• 1 can diced tomatoes, drained salt and pepper to taste ground cayenne pepper to taste
• 2-1/2 dashes hot pepper sauce
• 1/2 cup and 2

Directions:

1. Bring a small pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. Sauté the onion and garlic in a lightly oiled skillet over medium high heat. When onion is soft, stir in the spinach and cook until wilted, about 2 minutes.
3. Reduce heat to medium and pour in the eggs.
4. Cook until the bottom has set, about 2 minutes.
5. Stir in the potatoes and tomatoes; sprinkle on the salt, pepper, cayenne and hot sauce.
6. Cook, stirring occasionally, until eggs have set.
7. Sprinkle with grated cheese and serve warm.

Source: Courtesy of RASNAWAL