Cooking Instructions

Preheat oven to 350º F. Coat 9 inch pie plate with 1 tablespoon olive oil and line bottom with overlapping potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan lightly with remaining 1 tablespoon olive oil and sauté onion over low heat until tender, about 3 minutes. Add garlic and continue to  sauté 2 more minutes. Add spinach to pan and let wilt slightly, about 2 to 3 minutes. Remove from heat and drain or pat dry any excess fluid from onion, garlic, and spinach mixture. In a bowl, beat eggs and egg whites, stir in 1% Friendship® Lowfat Cottage Cheese, crumbled Friendship Farmer's cheese, add half the basil and all of the oregano, lemon zest and fresh mint (if desired) and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Sprinkle 1/2 of grated Asiago and mozzarella cheeses evenly over top and layer on egg mixture, and arrange slices of tomato on top. Sprinkle black pepper and salt evenly over top. Bake 30-40 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle remaining half of basil and grated cheeses evenly over top of pie. return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes.