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Cooking spray |
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3 1/2 cups frozen hash brown potatoes |
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1 tablespoon butter |
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1 cup chopped onion |
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1 large clove garlic, minced |
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2 cups thinly sliced & quartered zucchini |
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1 cup diced sweet red pepper |
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1 cup chopped oil-packed artichoke hearts, drained |
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4 eggs |
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1/2 cup skim milk |
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1/2 cup shredded reduced‑fat mozzarella cheese |
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1/2 teaspoon each dried crushed basil & oregano |
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2 cups prepared tomato sauce, warmed |
Preheat oven to 425°F‑ Evenly coat a 10‑inch quiche or pie plate with cooking spray, Spread potatoes to cover bottom and sides of dish; lightly coat with cooking spray. Bake until potatoes are lightly browned and crisp, about 30 minutes. In large skillet, melt butter; cook onion and garlic until tender, about 3 to 4 minutes. Stir in zucchini, pepper, and artichokes, cooking until crisp‑tender. In large bowl, beat together eggs, milk, cheese, basil, and oregano. Stir in vegetables and pour into potato shell. Reduce heat to 375°F and bake until knife inserted near center comes out clean, about 45 minutes. Serve with 1/2 cup sauce over each portion.
Nutritional information per 1/4 recipe: Calories 388, Protein 19 g. Carbohydrates 55 g,
Total Fat 12 g, Cholesterol 229 mg, Sodium 980 Mg.
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