Directions:
- Preheat the oven to 400°F.
- Lightly grease a 9-inch pie plate.
- In a medium bowl beat one egg with the Parmesan.
- Toss the hash browns in the egg mixture.
- Press the hash brown mixture into the bottom and up the sides of the pie plate.
- Bake for 15 minutes.
- While the crust bakes, melt the butter in a large skillet.
- Saute the squash and sweet red pepper for about 5 minutes, just to soften.
- Remove from heat; cool one minute.
- Stir the basil, salt, black pepper and ham into the squash/pepper mixture.
- In a small bowl, lightly beat the remaining 2 eggs and the milk.
- Add the egg/milk mixture and grated cheese to the skillet and stir to combine.
- Pour the mixture over the potato crust.
- Bake uncovered for 20 minutes or until set.
- Let stand 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.91 Kcal (1143 kJ) | ||
| Calories from fat | 126.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.04g | 22% | |
|---|---|---|---|
| Cholesterol | 115.05mg | 38% | |
| Sodium | 544.05mg | 23% | |
| Potassium | 591.69mg | 13% | |
| Total Carbs | 25.31g | 8% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 13.48g | 27% | |
| Vitamin C | 36.8mg | 61% | |
| Iron | 1.9mg | 10% | |
| Calcium | 167.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 107.37 Kcal (450 kJ) | ||
| Calories from fat | 49.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 22% | |
|---|---|---|---|
| Cholesterol | 45.26mg | 38% | |
| Sodium | 214.04mg | 23% | |
| Potassium | 232.78mg | 13% | |
| Total Carbs | 9.96g | 8% | |
| Sugars | 1.5g | 15% | |
| Dietary Fiber | 0.58g | 6% | |
| Protein | 5.3g | 27% | |
| Vitamin C | 14.5mg | 61% | |
| Iron | 0.7mg | 10% | |
| Calcium | 65.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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