If you want to make this dish a little heartier, you can skip the egg whites and use all whole eggs and swap in a heartier cheese like Blue Cheese
5-6 small-medium red potatoes
2 tsp. of olive oil
2 leeks, halved lengthwise and thinly sliced into half moons
1 bunch of Swiss chard, thinly sliced (about 6 cups)
10 egg whites (1-1/4 cup)
1/2 cup 1% milk
1 oz. of goat cheese
pinch of nutmeg
salt and pepper
Pre-heat oven to 375 F.
Heat olive oil in a large non-stick sauté pan over medium heat. Stir in the leeks along with a pinch of salt and allow to sweat for about six minutes or so. You want the leeks to become tender but not brown!
Stir in the Swiss chard and sauté another two to three minutes or until the chard is just wilted. Season with salt, pepper, and nutmeg and allow the greens to cool for a few minutes.
In a large bowl whisk together eggs, egg whites, and milk. Season with salt and pepper ad set aside.
Spray a 9-inch pie pan with cooking spray and layer thin slices of potato all over the sides and bottom of pans, making sure to overlap them.
Once the greens have cooled, combine them with the egg mixture and pour everything into the potato lined pie crust. Dot the goat cheese over the top and then pop into the oven for 30-40 minutes or until the eggs are set.