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Hashbrowns, Spinach and Tomato Pie
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Brief Description
A quick to cook Brunch dish that will satisfy everyone
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Main Ingredient
Eggs
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Category: Eggs
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ecarr
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Posted On: Apr 08, 2017
Number of Servings:
Ingredients:
- 2 cups - Packaged shredded Hash Brown Potatoes thawed
- 1 cups - part-skim shredded mozzarella cheese divided
- 2 tablespoons - olive oil
- 3 - garlic cloves minced
- 1 cups - grape tomatoes halved
- 3 cups - packed fresh baby spinach 3-4 cups
- 4 - eggs
- 1/4 - cup milk (can use skim)
- 1/8 teaspoons - ground nutmeg or to taste
- - salt and ground pepper to taste
Directions:
Preheat oven to 375.
Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate.
Bake for 9 minutes; remove from oven top with 1/2-cup shredded mozzarella and set aside.
Heat olive oil in a skillet.
Add garlic and cook and stir for 30 seconds.
Stir in tomatoes and continue to cook for 30 seconds.
Mix in the spinach and cook for 2 to 3 more minutes, or until wilted, stirring frequently.
Remove from heat and spread over prepared hashbrowns.
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 for 30 to 35 minutes, or until top is golden brown.
Let cool for 10 minutes before cutting.
Serve.
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