This is a great dish for brunch, especially if you have leftover ham.

2 c. shredded fat-free cheddar cheese or soy cheese
2 c. fat-free cottage cheese
2 c. fat-free egg substitute
8 oz. lean ham, diced (about 1 1/2 cups)
1 10oz. box spinach, thawed and drained
2 T flour
2-3 medium potatoes, scrubbed (unpeeled)

Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside. Coat a 13×9 inch baking dish with nonstick cooking spray. Slice the potatoes 1/4″ thick, and line the bottom and the sides of the pan with the slices to form a crust. Pour the egg mixture over the potatoes. Bake, uncovered, at 375F for 1 hour, or until the filling is set and the top is touched with brown. Allow to sit for 5 to 10 minutes before cutting into squares.

• Breakfast