Ingredients:
1 (16 ounce) packages frozen hash brown potatoes, thawed or mostly thawed
1 tablespoon olive oil
1 small onions, chopped
1/2 red bell peppers, chopped
1 1/2 cups broccoli florets
1/2 cup carrots, shredded (optional)
5 slices vegetarian bacon, cooked and crumbled
2 cups reduced-fat sharp cheddar cheese, shredded
5 large eggs
1 cup evaporated skim milk ( 2/3 of a can)
Directions:
Preheat oven to 375 degrees.
Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
While potato-crust is cooking, work on the veggies.
Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
Cook the broccoli (and optional carrots) until slightly tender — either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
Beat the eggs in a bowl with the evaporated milk.
After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
Spread the cooked onions and peppers evenly in the pie pan.
Spread the broccoli (and carrots) evenly over the onions and peppers.
Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
Sprinkle the rest of cheese over the veggies.
Carefully pour the milk and egg mixture into the deep dish pie pan.
Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
Cool for 5 to 10 minutes before serving.
Servings: 6
Time preparation: 25 min.
Time total: 85 min.