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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 1/2 cups frozen shredded hash brown potatoes, thawed |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1/4 cup finely chopped green bell pepper |
1/4 cup chopped tomato |
3 tablespoons finely chopped onion |
3/4 cup fat-free milk |
3/4 cup egg substitute |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl, stirring well. Pour mixture into a 9-inch pie plate coated with cooking spray.
3. Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean.
4. Let stand 10 minutes before cutting into wedges.
5. Tip: Keep a bag of shredded potatoes and a carton of egg substitute in the freezer so you can whip up this pie for a casual brunch or lunch. Vary the vegetables depending on what you have on hand.
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