Tomato and spinach hash brown pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 198.7
- Total Fat: 6.8 g
- Cholesterol: 65.7 mg
- Sodium: 159.5 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.2 g
- Protein: 9.5 g
View full nutritional breakdown of Tomato and spinach hash brown pie calories by ingredient
Introduction
modified from egg beatser to use 4 real eggs instead modified from egg beatser to use 4 real eggs insteadNumber of Servings: 8
Ingredients
-
4 cup Potatoes, hashed brown, frozen, plain, unprepared
2 cup, chopped or sliced Red Ripe Tomatoes
2 cup Cut Leaf Spinich (1 cup)
2 serving 1 Large Brown Egg
2 serving 2% Organic Milk-Organic Valley (8oz)
1 tbsp Crisco Pure Vegetable Oil
3.4 oz Mozzarella Cheese, part skim milk
Directions
Preheat oven to 375°F. Spray 9-inch glass pie plate and large skillet with cooking spray. Heat skillet over medium-high heat. Add hashed browns; cook 4 minutes or until hot, stirring occasionally. Remove from skillet and spread in pie plate; set aside.
Wipe out skillet with paper towel. Add drained tomatoes and spinach; cook 3 minutes or until spinach wilts, stirring occasionally. Remove skillet from heat; set aside. Pour Egg Beaters and milk evenly over potatoes; top with tomato mixture and sprinkle with cheese.
Bake 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Serving Size: 1 slice
Number of Servings: 8
Recipe submitted by SparkPeople user NATIXII.
Wipe out skillet with paper towel. Add drained tomatoes and spinach; cook 3 minutes or until spinach wilts, stirring occasionally. Remove skillet from heat; set aside. Pour Egg Beaters and milk evenly over potatoes; top with tomato mixture and sprinkle with cheese.
Bake 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Serving Size: 1 slice
Number of Servings: 8
Recipe submitted by SparkPeople user NATIXII.