Spinachy Green Chilaquiles

• 1/2 onion chopped;
• 2 cloves garlic chopped;
• 12 ounces spinach about 4 cups;
• 1 red bell pepper roasted and chopped;
• 2 tablespoons oil
• 1/2 cup oaxaca cheese shredded;
• 16 ounces tomatillo salsa jar of
• 10 egg whites
• 2 cups tortilla chips crushed, or 1 dozen corn tortillas cut into eighths;
• salt
• pepper
• 1 dash cumin
• 1 dash paprika

1. In a large, oven-safe pan heat oil on medium heat until it begins to shimmer. Add the onion and saute until translucent, about 5 minutes.
2. While onions saute in a separate bowl whisk egg whites, salt, pepper, cumin and paprika and a splash of water until frothy. Set egg white mixture aside.
3. Add garlic to the pan and saute for 30 seconds or until fragrant.
4. Add spinach and turn the heat to low so the spinach can wilt slightly but not overcook. Once spinach begins to wilt add chopped roasted red bell pepper.
5. Season with salt and pepper.
6. Return the pan to medium heat and let it heat up for a 1-2 minutes.
7. Add egg white mixture to the pan and stir until eggs just begin to set.
8. Next add the crushed tortilla chips (or tortillas) and continue to stir until eggs are soft set.
9. Pour the tomatillo salsa into pan and heat through.
10. Meanwhile preheat broiler. Sprinkle the chilaquiles with cheese.
11. Place under the broiler for 5 minutes or until the cheese is bubbly and the edges are beautifully browned. Let stand 10-15 minutes before digging in.

onion, garlic, red bell pepper, oil, oaxaca cheese, salsa, egg whites, tortilla chips, salt, pepper, cumin, paprika

Taken from www.yummly.com/recipe/Spinachy-Green-Chilaquiles-1673951 (may not work)