Cackle-Berries with Broccoli

Serves 6

1 medium potato, coarsely grated
2 C frozen chopped broccoli, thawed and drained
1/3 C finely chopped onion
1 clove garlic, minced
2 plum tomatoes, peeled and thinly sliced
3 thinly sliced black olives
8 egg whites, lightly beaten
2 whole eggs, lightly beaten
1/4 C grated Parmesan cheese
1 tsp dried parsley
1/4 tsp dried basil
Freshly ground black pepper to taste
6 slices whole-wheat bread, toasted, quartered

Cook potatoes in cooking spray over medium-low heat in a large oven-proof skillet, stirring often, until tender and golden, about 20 to 25 minutes. Stir in the broccoli, onion, and garlic; cook for 5 minutes, stirring occasionally. Remove pan from heat. Arrange tomato slices on top and sprinkle with black olives.

Beat egg whites, whole eggs, Parmesan cheese, parsley, basil, and black pepper. Carefully pour over potatoes in skillet. Bake eggs in the oven-proof skillet at 350° for 10 minutes. When eggs are almost done, broil 6 inches from heat until golden brown and fully set. Serve with toast points.

Suggestions:

• For a thicker final product, bake the eggs in a small, deep pan or Dutch oven.
• Spinach, kale, or other vegetables can be used to replace part or all of the broccoli.