Farmer's Market Herb-Cheese Pie - 8 servings

Loaded with flavor & nutrients - this healthy dish provides a good source of fiber and other nutrients!

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Instructions:

Heat oven to 350º. 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. Cut pie into 8 wedges.

• 2 tablespoons virgin olive oil • 3 medium potatoes, peeled and sliced in     1/8 inch rounds • 1/2 cup diced onion • 3 garlic cloves roughly chopped • 8 ounces (about 6-8 cups) fresh baby   spinach (washed & dried) • 2 whole eggs • 3 egg whites • 1 cup 1% Friendship Lowfat Cottage   Cheese • 1 tablespoon Friendship Farmer   Cheese, finely crumbled • 3 tablespoon finely chopped fresh basil   preferred or 3 teaspoon dried basil, divided   into 2 equal portions • 1 1/2 teaspoons oregano • Optional: 1 tablespoon fresh mint • 1/2 teaspoon fresh ground black pepper • 1/4 teaspoon lemon zest • Pinch of sea salt • 3 Roma tomatoes, sliced into 1/4 inch   rounds -place on paper towels to draw off    moisture • 3 tablespoons grated Asiago • 3 tablespoons grated lowfat (part skim)   mozzarella