Hash Browns, Spinach and Tomato Pie
Description
Whether you serve this for breakfast, brunch, lunch or dinner, this vegetarian dish will be a hit. It's delicious the way that it is, but you can make your own variations to it by adding some breakfast sausage or feta cheese, if you wish.
Ingredients
2 c. Ore-Ida Shredded Hash Brown Potatoes, thawed
1 c. part-skim shredded mozzarella cheese, divided
2 T. olive oil
3 garlic cloves, minced
1 c. grape or cherry tomatoes, halved
3 - 4 c. packed fresh baby spinach
4 eggs
1/4 c. milk (skim is fine)
1/8 t. ground nutmeg, or to taste
salt and freshly ground pepper, to taste
Directions
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Preheat oven to 375 degrees. Spray a 9 inch pie plate with cooking spray; press down the potatoes into the pie plate.
Bake for 10-11 minutes, until a little crisp; remove from oven; top with 1/2 c. shredded mozzarella; set aside.
Heat olive oil in a skillet; add garlic; cook; stir for 30 seconds; stir in tomatoes; cook for 30 seconds. Mix in the spinach; cook 2 - 3 minutes, or until wilted, stirring frequently. Remove from heat; spread over prepared hash browns.
In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.
Pour over spinach and tomatoes. Sprinkle the remaining shredded mozzarella over the pie.
Bake 30 - 35 minutes, or until top is golden brown. Cool 10 minutes before cutting.
Serve.
6 servings.