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| INGREDIENTS |
| 1½ c |
frozen loose-pack diced hash brown potatoes with peppers and onion |
| 1 |
clove garlic, minced |
| 1½ c |
liquid eggs (i.e. Egg Beaters) or 6 eggs, beaten |
| ⅓ c |
fat-free milk |
| 1 tbsp |
fresh basil, chopped or 1 tsp dried |
| ½ tsp |
salt (optional) |
| ¼ tsp |
freshly ground pepper |
| 1 tbsp |
olive oil |
| 1 (14 oz) |
Italian bread shell (i.e. Boboli) |
| 1 c |
shredded low-fat mozzarella cheese |
| 2 |
plum tomatoes, halved lengthwise and sliced |
| ¼ c |
shredded fresh basil (as garnish, optional) |
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| RECIPE |
- Preheat oven to 375ºF.
- Coat a large nonstick skillet with cooking spray.
- Heat over medium heat and when hot, add potatoes and garlic.
- Cook for about 4 minutes stirring occasionally until tender.
- While potatoes are cooking, whisk together egg, milk, 1 tablespoon basil, salt, and pepper in a small bowl.
- Drizzle olive oil over potatoes and add egg mixture.
- Let cook without moving until eggs begin to set on bottom and around edge, about 1-2 minutes.
- Using large spatula, lift edges of potato/eggs and let uncooked eggs run underneath to cook.
- Continue cooking until eggs are cooked but not dry.
- Place bread shell on a large baking sheet.
- Sprinkle with half the cheese, top with potato/egg mixture, tomatoes and remaining cheese.
- Bake for 10 minutes or until cheese is melted.
- Sprinkle with ¼ cup shredded basil, if desired.
- Cut into eight wedges to serve.
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| SERVING SUGGESTION |
SERVING SIZE:
⅛ of pie
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
233 |
|
| Total Fat |
7 g |
|
| Sodium |
579 mg |
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| Total Carbohydrates |
29 g |
|
| Fiber |
2 g |
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| Protein |
15 g |
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