FLORENTINE SKILLET BRUNCH

1 tablespoons cooking oil
3 cups shredded cooked potatoes
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped pimiento
1/2 of 10-ounce package frozen chopped spinach, cooked well-drained
1/2 cup drained cottage cheese
1 1/2 cups frozen egg substitute, thawed
1/2 teaspoon celery salt
1/2 cup shredded low-calorie process cheese product
1 tomato, cut in wedges

Pour oil into 10-inch skillet. Combine potatoes, green pepper, and pimiento; pat into skillet, Sprinkle generously with salt; dash with pepper. Cook, uncovered, medium-low heat about 10 minutes.

Meanwhile, combine spinach and cottage cheese; set aside.

Beat egg substitute, celery salt, and a dash pepper. Spoon spinach mixture over potatoes; pour egg substitute mixture atop. Cover and cook over low heat about 10 minutes or till set.

Sprinkle with cheese. Cook, covered, for 1 to 2 minutes. Garnish with tomato wedges.

Makes 4 to 6 servings
From: Recipelink.com
Source: Magazine clipping