Healthy Breakfast Casserole - cooking recipe

Ingredients

1 lb tiny whole new potato, cut ioto 1/4-inch slices
1/3 cup leek, thinly sliced
nonstick cooking spray, coating
3/4 cup lower fat and low-sodium ham, chopped
3 ounces lowfat swiss cheese, cut into small pieces
1 1/4 cups nonfat milk
1 tablespoon all-purpose flour
3/4 cup egg substitute
2 teaspoons fresh thyme, snipped or 1/2 teaspoon dried thyme, cruched
1/4 teaspoon pepper

Preparation

In a large saucepan cook sliced potatoes in a small amount of lightly salted boiling water, about 10 minutes or until just tender,adding leeks during the last 5 minutes of cooking; drain potato and leek mixture.
Spray a 2 quart rectangular baking dish with the non-stick coating; layer the cooked potatoes and leeks in the bottom of the dish; sprinkle the ham and Swiss cheese over potatoes.
In a medium bowl add the milk and stir in the 1 tablespoon of flour until smooth: add the egg substitute, thyme, and pepper ,mix well; pour egg mixture over the potatoes.
Bake, uncovered, in a 350 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean; Serve immediately.